Capsaicin Free Beef Carpaccio with Herb Oil & Capers
Raw beef done right is one of the most elegant things you can put on a table, and this version leans into that with a bright, herbaceous oil and the briny punch of capers. The tenderloin gets a brief stint in the freezer — just long enough to firm up for paper-thin slicing — then each slice is gently pounded until it's nearly translucent and draped across a chilled plate. The herb oil is a simple whisked blend of olive oil, lemon juice, zest, parsley, and chives that ties everything together with freshness rather than heat. For anyone avoiding capsaicin, this dish is a natural fit — there's no chili, no pepper flake, no hidden spice anywhere in the recipe, just clean, confident flavors that let the quality of the beef shine. Baby arugula adds a peppery green note and a little texture, while the capers bring a salty, tangy contrast that makes every bite feel intentional. It's the kind of dish that looks like it came from a serious restaurant kitchen but comes together with a sharp knife and a little patience.
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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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