Low FODMAP 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 that restaurant-quality wow factor with surprisingly little effort. The tenderloin is briefly chilled in the freezer — a clever trick that makes slicing it paper-thin far more achievable at home — then pounded until nearly translucent and draped across chilled plates. A bright herb oil made with parsley, chives, lemon juice, and zest ties everything together with a fresh, grassy lift that cuts through the richness of the beef beautifully. Capers add a briny pop, and a small mound of peppery baby arugula in the center gives the dish both texture and visual drama. For anyone navigating a low FODMAP approach, this dish is a genuinely satisfying find — no garlic, no onion, no hidden high-FODMAP ingredients lurking in a sauce or marinade. Every component here is clean and straightforward, so you can enjoy something that feels indulgent without second-guessing the ingredient list. Serve it as a starter for a dinner party or a light main, and don't skip the chilled plates — that small detail keeps everything tasting as polished as it looks.
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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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