Paraben 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 dish delivers that restaurant-quality experience with surprisingly minimal effort. Center-cut beef tenderloin is briefly chilled in the freezer — just long enough to firm up for ultra-thin slicing — then pounded to a near-translucent delicacy that practically melts on the tongue. The herb oil is where the real magic happens: bright lemon juice and zest, fresh flat-leaf parsley, and sliced chives whisked together with good extra-virgin olive oil create a dressing that's vivid, grassy, and clean. Briny chopped capers and a pile of peppery baby arugula round everything out, giving each bite a little contrast and lift. Because this recipe is built entirely from whole, fresh ingredients — no packaged sauces, no preservative-laden condiments — you know exactly what's going on every plate. It's the kind of dish that looks impossibly impressive but comes together with just a sharp knife, a bowl, and a little patience. Serve it on chilled plates and eat it immediately for the best possible result.
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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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