Seeds 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 leans into that with a bright, herbaceous oil and the briny punch of capers. The tenderloin is briefly chilled in the freezer — just long enough to firm up for paper-thin slicing — then pounded until nearly translucent and draped across chilled plates for a truly restaurant-worthy presentation. A quick whisk of olive oil, lemon juice, lemon zest, parsley, and chives becomes the dressing, and it's light enough to let the quality of the beef shine through. Scattered capers and a handful of peppery baby arugula add texture and contrast without overwhelming the delicate meat. Every single component here is naturally free from seeds, so there's no need to audit labels or swap anything out — it just works as written. This is the kind of dish that looks like it took serious effort but comes together with a sharp knife and a little patience.
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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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