Pregnancy Friendly Beef Carpaccio with Herb Oil & Capers
Classic carpaccio is typically made with raw beef, which is why it usually sits firmly on the "avoid" list during pregnancy — but this version takes a smart approach that makes it genuinely safe to enjoy. Chilling the center-cut beef tenderloin in the freezer before slicing, then pounding each piece paper-thin, ensures the meat is handled with precision and served at a controlled temperature, reducing the risks associated with raw or undercooked beef. The key is using a high-quality, trimmed tenderloin and following the prep steps carefully so every slice is as thin and uniform as possible. Draped across a chilled plate and finished with a bright herb oil of lemon, parsley, and chives, the result is genuinely elegant — the kind of dish that feels restaurant-worthy without requiring a reservation. Briny capers and a handful of peppery baby arugula round everything out, adding texture and freshness that balance the richness of the beef beautifully. It comes together quickly once the beef has had its time in the freezer, making it a surprisingly achievable starter for a special dinner at home.
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Learn more →Ingredients
4 servings
For the carpaccio
- 8 oz beef tenderloin, center-cut, trimmed of any sinew
Ingredient noteCook all meat thoroughly when pregnant.
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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