Brazil Nut Free Beef Carpaccio with Herb Oil & Capers
Raw beef dishes can feel intimidating to pull off at home, but this one is genuinely approachable with just a sharp knife and a little patience. The trick of briefly freezing the tenderloin before slicing is a game-changer — it firms up the meat just enough to get those impossibly thin, nearly translucent slices without any special equipment. Once pounded flat and fanned across a chilled plate, the beef becomes a silky, melt-in-your-mouth canvas for everything piled on top. The herb oil — bright with lemon zest, flat-leaf parsley, and chives — doubles as both a dressing and a finishing sauce, soaking into the meat in the best possible way. Briny chopped capers and a handful of peppery baby arugula add contrast and freshness that keep every bite lively. Every ingredient here is clean and straightforward, so there's no need to scrutinize labels or worry about hidden allergens sneaking in through a complicated sauce or spice blend. It's the kind of dish that looks like it came out of a proper restaurant kitchen but comes together in under an hour.
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Learn more →Ingredients
4 servings
For the carpaccio
- 8 oz beef tenderloin, center-cut, trimmed of any sinew
For the herb oil
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh chives, finely sliced
- ¼ tsp fine sea salt, plus more to taste
For serving
- 1 tbsp capers, drained and roughly chopped
- 1 cup baby arugula
- 4 thin lemon slices (optional)
Instructions
- 1
Wrap the beef tenderloin tightly in plastic wrap and place it in the freezer for 25–30 minutes, until the exterior is firm to the touch but not frozen solid — this makes slicing much easier.
- 2
While the beef chills, whisk together the olive oil, lemon juice, lemon zest, parsley, chives, and 1/4 tsp sea salt in a small bowl until combined. Set aside.
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