Coconut Free Beef Carpaccio with Herb Oil & Capers
Raw beef done right is one of the most elegant things you can put on a dinner table, and this version delivers that restaurant-quality wow factor without a single complicated technique. Center-cut 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 the final presentation. The herb oil is bright and grassy, built from fresh parsley, chives, lemon juice, and good olive oil, and it soaks into the delicate beef in the best possible way. Briny capers and a handful of peppery baby arugula add contrast and lift, keeping every bite interesting from start to finish. The whole ingredient list is naturally free from coconut in any form — no hidden oils, no sneaky milk alternatives, just clean, straightforward components you can trust. It comes together quickly once the beef has chilled, making it an impressive starter that doesn't chain you to the kitchen. Serve the plates cold and get them to the table fast for that perfect silky texture.
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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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