Nitrate & Nitrite 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 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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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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