Raw beef done right is one of the most elegant things you can put on a dinner table, and this version leans into that with a bright, herbaceous oil and the briny punch of capers. The technique of briefly freezing the tenderloin before slicing is the real secret here — it firms up the meat just enough to get those paper-thin, nearly translucent slices without needing any special equipment. A sharp knife and a little patience with the mallet are all it takes to achieve that silky, melt-on-your-tongue texture. The herb oil — built from olive oil, lemon juice, zest, parsley, and chives — is whisked together in minutes and does the heavy lifting on flavor. Baby arugula adds a peppery freshness that cuts through the richness of the beef beautifully. Every ingredient here is straightforward and clean, so anyone avoiding tree nuts can enjoy a restaurant-quality dish without scanning labels or second-guessing a single component. Serve it on chilled plates the moment it's assembled and it will absolutely impress.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)