Gluten Free Beef Carpaccio with Herb Oil & Capers
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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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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