Peanut 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 serious restaurant energy with surprisingly minimal effort. Center-cut beef tenderloin is briefly chilled in the freezer — just enough to firm it up for paper-thin slicing — then pounded until nearly translucent and draped across chilled plates for a stunning presentation. The herb oil is the real secret weapon here: bright lemon juice and zest, fresh parsley, and snipped chives whisked together with good olive oil create a dressing that's grassy, tangy, and light all at once. Briny chopped capers and a handful of peppery baby arugula round everything out, adding texture and contrast to the silky beef. Because every component is whole, fresh, and straightforward, there's no need to scrutinize labels or worry about hidden additives sneaking into your dish. This is the kind of appetizer that looks like you spent hours but comes together in under an hour, and it's guaranteed to impress anyone sitting at your 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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