Raw beef done right is one of the most elegant things you can put on a plate, and this version leans into that simplicity with a bright, herbaceous oil and the briny punch of capers. The key is starting with a quality center-cut beef tenderloin — no cured meats, no processed deli slices, just clean, fresh beef that you prep yourself at home. That matters a lot when you're avoiding nitrates and nitrites, since most ready-made carpaccio or charcuterie products rely on curing agents you'd rather skip. A quick stint in the freezer firms the tenderloin just enough to slice it paper-thin, and a gentle pound between plastic wrap brings each piece to that gorgeous near-translucent finish. The herb oil — built from olive oil, lemon juice, fresh parsley, and chives — is vibrant and clean, with nothing hidden in it. Baby arugula adds a peppery lift, and the capers bring just enough salt and tang to make every bite feel complete. It's the kind of dish that looks like it came from a serious restaurant but comes together with a sharp knife and about 40 minutes of your time.
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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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