Pork 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 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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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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