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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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
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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