Mushroom Free Beef Carpaccio with Herb Oil & Capers
Raw beef done right is one of those restaurant-flex dishes that's actually very achievable at home, and this version is genuinely stunning on the plate. Silky, nearly translucent slices of center-cut tenderloin are pounded until they're almost delicate, then draped across chilled plates and finished with a bright herb oil built from parsley, chives, lemon juice, and good olive oil. The capers add a briny little punch, and the baby arugula brings a peppery freshness that keeps every bite lively. For anyone navigating a mushroom-free lifestyle, this is the kind of elegant starter that requires zero substitutions or label-reading — every ingredient here is clean and straightforward by nature. The trick of briefly freezing the tenderloin before slicing is a genuine game-changer, giving you those paper-thin cuts without needing professional knife skills. Serve it immediately on cold plates and it looks like something you'd pay serious money for at a bistro.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!