Cinnamon 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 quick stint in the freezer so it slices cleanly into near-translucent sheets — a simple trick that makes the whole dish look genuinely restaurant-worthy. A whisked-together dressing of olive oil, fresh lemon juice, lemon zest, parsley, and chives brings freshness without any heat or spice, which is exactly what this delicate beef deserves. Peppery baby arugula piled in the center adds texture and a little bite, while the roughly chopped capers give every forkful a salty, tangy contrast. Because the flavor here comes entirely from fresh herbs, citrus, and good olive oil, there's no risk of hidden warming spices sneaking in through a marinade or spice blend — what you see is genuinely what you get. It's the kind of dish that feels impressive but comes together with just a sharp knife and a few quality ingredients.
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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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