Oats Free Beef Carpaccio with Herb Oil & Capers
Raw beef done right is one of the most elegant things you can put on a dinner table, and this version delivers that restaurant-quality wow factor without a single complicated technique. Center-cut beef tenderloin is briefly frozen to make paper-thin slicing achievable at home, then gently pounded until nearly translucent — the result is silky, melt-in-your-mouth beef that looks genuinely stunning on a chilled plate. The herb oil is bright and grassy, built from fresh parsley, chives, lemon juice, and good olive oil, and it ties everything together beautifully. Briny chopped capers and a pile of peppery baby arugula add contrast in both flavor and texture, so every bite feels balanced and lively. Because this dish is built entirely from fresh meat, herbs, citrus, and vegetables, there are no hidden grain-based fillers or thickeners to worry about — it's naturally clean and straightforward. It's the kind of appetizer that impresses guests without requiring hours in the kitchen, and it comes together with just a sharp knife and a little patience.
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!