Chestnut 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 delivers that restaurant-quality wow factor without a complicated technique or a long list of ingredients. The tenderloin gets a brief stint in the freezer so it slices cleanly into near-translucent ribbons — a small trick that makes all the difference in achieving that silky, melt-in-your-mouth texture. A bright herb oil made with fresh parsley, chives, lemon juice, and good olive oil ties everything together with a clean, grassy punch. Briny capers and peppery baby arugula add contrast in both flavor and texture, keeping every bite lively from start to finish. Because the whole dish is built around fresh, whole ingredients — quality beef, herbs, citrus, and a handful of pantry staples — there's no need to scan labels or worry about hidden additives sneaking in. It's naturally free from tree nuts of any kind, so anyone navigating that particular concern can dig in with complete confidence. Serve it on chilled plates the moment it's assembled and it looks like something straight off a fine-dining menu.
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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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