High Fructose Corn Syrup Free Beef Carpaccio with Herb Oil & Capers
Raw beef done right is one of the most elegant things you can put on a table, and this version delivers serious restaurant energy with nothing but clean, whole ingredients. Every component here — the tenderloin, the olive oil, the fresh herbs, the capers — is exactly what it says it is, with no sweeteners or processed additives sneaking in to complicate things. That matters more than you might think, because plenty of bottled dressings and condiments that seem savory are quietly loaded with corn syrup derivatives. Here, the herb oil is whisked together from scratch using lemon juice, lemon zest, parsley, and chives, so you know precisely what's going on each plate. The technique of briefly freezing the tenderloin before slicing is a smart home-cook trick that makes paper-thin cuts genuinely achievable without a deli slicer. Pounded until nearly translucent and draped across a chilled plate, the beef becomes a silky canvas for the bright, grassy oil and briny pop of capers. It's the kind of dish that looks impossibly fancy but comes together with just a sharp knife and a little patience.
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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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