Emulsifier Free Beef Carpaccio with Herb Oil & Capers
Raw beef done right is one of the most elegant things you can put on a plate, and this version leans into that simplicity with nothing but clean, whole ingredients. The herb oil comes together in minutes — just olive oil, fresh lemon, parsley, and chives whisked into something bright and grassy that lifts every bite. Peppery arugula and briny capers add contrast without overwhelming the delicate, silky beef underneath. Because the dressing is made entirely from scratch with straightforward pantry staples, there are no hidden additives or emulsifying agents to worry about — just pure flavor from real food. The trick of briefly freezing the tenderloin before slicing is a genuine game-changer, giving you those impossibly thin, nearly translucent slices that make the dish look restaurant-worthy. Serve it on chilled plates the moment it's assembled and you've got an impressive starter that tastes as good as it looks.
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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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