Sesame Free Beef Carpaccio with Herb Oil & Capers
Raw beef done right is one of the most quietly impressive things you can put on a dinner table, and this version delivers that restaurant-level elegance with surprisingly little effort. The tenderloin gets a quick stint in the freezer so it slices cleanly into those signature near-translucent ribbons — no special equipment required, just a sharp knife and a little patience. A bright herb oil made with olive oil, lemon juice, parsley, and chives does the heavy lifting on flavor, cutting through the richness of the beef with every bite. Briny capers and a handful of peppery baby arugula round things out, adding texture and contrast that make the whole plate feel alive. Because every component here is a whole, recognizable ingredient, there's no need to scan labels for hidden tahini, sesame oil, or toasted seeds that can sneak into dressings and marinades at restaurants or in store-bought versions. It's naturally free of those concerns from start to finish, which means you can focus entirely on the pleasure of eating it. Serve the plates straight from the fridge for the best experience — this one rewards a little care.
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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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