Chicken Free Beef Carpaccio with Herb Oil & Capers
Few dishes feel as effortlessly elegant as thinly sliced raw beef tenderloin fanned across a chilled plate, and this version delivers that restaurant-quality experience right in your own kitchen. The technique of briefly freezing the tenderloin before slicing is the real secret here — it firms up the meat just enough to get those nearly translucent, melt-in-your-mouth slices without any special equipment. A bright herb oil made with fresh parsley, chives, lemon juice, and zest ties everything together, cutting through the richness of the beef with a clean, grassy finish. Briny capers add little pops of intensity, while a handful of peppery baby arugula keeps each plate feeling light and fresh. This is a dish that's entirely built around quality beef and simple, honest ingredients — no poultry, no hidden proteins, just pure, clean flavors from start to finish. It comes together quickly once the beef has chilled, making it an impressive starter for a dinner party or a luxurious treat for a quiet evening at home. Serve it the moment it's plated so the beef stays cool and the herb oil stays vibrant.
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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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