Macadamia 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-level wow factor without a single complicated technique. The tenderloin is briefly chilled to make slicing effortless, then pounded until it's nearly translucent — silky, delicate, and absolutely beautiful fanned across a cold plate. A bright herb oil made with fresh parsley, chives, lemon juice, and zest ties everything together with a clean, grassy acidity that cuts right through the richness of the beef. Briny chopped capers and a handful of peppery baby arugula add texture and contrast in every bite. The whole dish comes together with straightforward pantry staples and fresh herbs, so there's no hunting down specialty ingredients or worrying about hidden nut-based garnishes that often sneak into upscale carpaccio presentations. It's the kind of starter that looks like it took serious effort but rewards you with minimal prep and maximum impact. Serve it immediately on chilled plates and let the simplicity speak for itself.
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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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