Eggless Beef Carpaccio with Herb Oil & Capers
Few dishes feel as effortlessly elegant as thinly sliced raw beef draped across a chilled plate and finished with bright, herbaceous oil. The tenderloin gets a brief stint in the freezer so it firms up just enough to slice paper-thin — a simple trick that makes all the difference between clean, translucent ribbons and ragged cuts. A quick whisk of extra-virgin olive oil, fresh lemon juice, zest, parsley, and chives creates a dressing that's light and aromatic without masking the natural richness of the beef. Briny capers and a handful of peppery baby arugula add contrast in both texture and flavor, keeping every bite lively. Because the whole dish is built around quality meat, fresh herbs, and good olive oil, there's nothing hidden to worry about — no emulsified dressings, no aioli, no binding agents that might sneak in unwanted ingredients. It comes together in minutes once the beef is sliced, making it an impressive starter that looks far more labor-intensive than it actually is. Serve it the moment it's plated and let the simplicity do the talking.
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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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