Lupin 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 without a single complicated technique. A brief stint in the freezer firms up the tenderloin just enough to slice it paper-thin, which is really the whole secret to getting those gorgeous, nearly translucent rounds. The bright herb oil — built from lemon juice, zest, parsley, and chives — cuts through the richness of the beef beautifully, while briny capers and peppery baby arugula add contrast in every bite. Because the ingredient list is so clean and focused, there's nothing hidden to worry about — no flour-based thickeners, no legume-derived additives, just honest, whole ingredients doing exactly what they're supposed to do. Lupin flour has quietly made its way into all kinds of restaurant sauces and dressings, so a dish this straightforward is genuinely refreshing. Serve it on well-chilled plates and get it to the table fast — this one is all about that first, perfect bite.
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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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