Honey Free Beef Carpaccio with Herb Oil & Capers
Raw beef done right is one of the most elegant things you can put on a plate, and this version delivers that restaurant-quality experience with nothing more than a sharp knife and a handful of fresh ingredients. The tenderloin gets a brief stint in the freezer so it slices cleanly into near-translucent ribbons — a small trick that makes all the difference in texture and presentation. A bright herb oil made with olive oil, lemon juice, lemon zest, parsley, and chives ties everything together with a clean, grassy acidity that lets the beef shine. Briny capers and a handful of peppery baby arugula add contrast and lift, making each bite feel layered and intentional. The whole dish is naturally free of any sweeteners — every component is savory, herby, or citrusy, so there's nothing to swap or substitute. It's the kind of dish that looks like it took serious effort but comes together in under an hour, most of which is hands-off freezer time. Serve it on chilled plates the moment it's assembled and it will absolutely steal the show.
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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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