Few dishes feel as effortlessly elegant as paper-thin raw beef draped across a chilled plate and finished with bright, herbaceous oil. The tenderloin gets a brief stint in the freezer — just long enough to firm up for clean, translucent slices — then each piece is gently pounded until it's almost see-through and silky. A quick whisk of olive oil, lemon juice, lemon zest, parsley, and chives creates a dressing that's fresh and sharp without overpowering the delicate beef. Briny chopped capers and a handful of peppery baby arugula add texture and contrast that make every bite feel considered. Because this dish is built entirely from whole, unprocessed ingredients — fresh meat, herbs, citrus, and good olive oil — there's nothing here that would raise a flag for anyone avoiding animal-derived setting agents or hidden additives. It's naturally free of anything gelatinous, no substitutions required. Serve it the moment it's plated and it's genuinely restaurant-quality food you made at home.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
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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