Hazelnut 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 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.
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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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