Nutmeg Free Beef Carpaccio with Herb Oil & Capers
Raw beef done right is one of the most elegant things you can put on a table, and this version leans into that with a bright, herbaceous oil that makes every bite sing. Center-cut beef tenderloin is chilled just enough to slice paper-thin, then gently pounded until nearly translucent — a technique that sounds fussy but is genuinely satisfying once you get into the rhythm of it. The herb oil comes together in minutes, with fresh parsley, chives, lemon juice, and zest creating a dressing that's grassy, citrusy, and just acidic enough to complement the richness of the beef. Briny capers and peppery baby arugula add texture and contrast, so each plate feels balanced rather than heavy. Many classic preparations of this dish rely on warm spices that can sneak in through sauces or seasoning blends, but this recipe keeps things clean — every ingredient is straightforward and easy to verify. Serve it on well-chilled plates for the best presentation, and don't skip the extra pinch of sea salt right before it hits the table.
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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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