Ginger 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 serious restaurant energy with surprisingly minimal effort. Center-cut beef tenderloin is briefly chilled in the freezer — just enough to firm it up for paper-thin slicing — then pounded until nearly translucent and draped across chilled plates for a presentation that looks genuinely impressive. The herb oil is bright and grassy, built from fresh parsley, chives, lemon juice, and good olive oil, and it soaks into those delicate slices in the best possible way. Briny capers and a handful of peppery baby arugula round everything out, adding texture and contrast without overwhelming the clean, beefy flavor. Because the whole dish leans on fresh herbs, citrus, and quality olive oil, there's nothing here that sneaks in unwanted warming spices — every element is straightforward and easy to verify. It's the kind of dish that feels special enough for a dinner party but comes together quickly once you know the technique.
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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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