Raw beef done right is one of those dishes that feels genuinely luxurious without requiring hours in the kitchen. Thin, silky slices of center-cut beef tenderloin are draped across chilled plates and finished with a bright herb oil of lemon, parsley, and chives — the kind of combination that makes every bite taste clean and alive. The capers add a briny little punch, and the baby arugula brings just enough peppery freshness to balance the richness of the beef. Because this dish is built entirely from whole, unprocessed ingredients — quality meat, fresh herbs, olive oil, and citrus — there's nothing hiding in the ingredient list that could cause a problem for anyone avoiding gluten. No sauces, no marinades, no breadcrumbs to worry about. The technique of briefly freezing the tenderloin before slicing is a smart home-cook trick that makes achieving those paper-thin, restaurant-quality cuts completely doable without a deli slicer. It's the kind of appetizer that looks like you spent all afternoon on it, but comes together in under an hour.
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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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