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.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
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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