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 and briny capers that make every bite sing. Center-cut beef tenderloin is the star here — chilled just enough to slice paper-thin, then gently pounded until nearly translucent and draped across a cold plate like something out of a Milanese trattoria. The herb oil comes together in minutes, with fresh parsley, chives, lemon juice, and zest whisking into a glossy, fragrant drizzle that lifts the richness of the raw beef beautifully. Scattered capers add a punchy, salty contrast, while a small pile of peppery baby arugula in the center keeps things fresh and visually stunning. There's nothing hidden in this dish — just clean, quality ingredients that do exactly what they're supposed to do, which makes it a naturally confident choice for anyone avoiding pork or pork-derived products. It's the kind of recipe that looks wildly impressive but comes together with a sharp knife, a little patience, and ingredients you can fully trust.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
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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