Paleo 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 with a bright, herby olive oil and the briny punch of capers. The technique here is straightforward but genuinely impressive — a quick freeze firms up the tenderloin just enough to slice it paper-thin, then a gentle pound brings each piece to that signature near-translucent finish. Everything on the plate is clean and whole: quality beef, fresh parsley and chives, real lemon, and a handful of peppery baby arugula to finish. For anyone eating grain-free and avoiding processed foods, this is the kind of dish that proves you're not missing a thing. There's no sauce thickened with flour, no cheese, no hidden additives — just a handful of real ingredients doing exactly what they're supposed to do. The herb oil doubles as both dressing and marinade the moment it hits the cold beef, so every bite carries that lemon-and-herb brightness all the way through. Serve it on chilled plates and it comes together in minutes, making it just as suited to a quiet weeknight as it is to a dinner party.
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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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