Shellfish Free Beef Carpaccio with Herb Oil & Capers
Few dishes feel as effortlessly elegant as thinly sliced raw beef draped across a chilled plate and finished with bright, herbaceous oil. The key to getting those near-translucent slices is a quick stint in the freezer — just long enough to firm the tenderloin without actually freezing it, which makes clean, paper-thin cuts totally achievable at home. Each slice then gets gently pounded until it's almost delicate enough to see through, giving you that classic, melt-in-your-mouth texture. The herb oil — built from olive oil, fresh lemon juice, zest, parsley, and chives — ties everything together with a citrusy lift that cuts through the richness of the beef beautifully. Briny chopped capers and a handful of peppery baby arugula add contrast in both flavor and texture, making every bite feel layered and considered. Because the whole dish is built around quality beef and fresh pantry staples, there's no need to scan labels for hidden seafood derivatives or worry about cross-contact from shellfish-based sauces. It's the kind of starter that looks like it came out of a proper restaurant kitchen but comes together with surprisingly little effort.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!