Spice 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 bright, clean flavors that let the quality of the tenderloin shine. The herb oil — built from fresh parsley, chives, lemon juice, and zest — brings a grassy, citrusy lift without a single dried spice or heat source in sight, making it genuinely approachable for anyone avoiding spices entirely. Capers add a briny punch that does the heavy lifting flavor-wise, and a handful of baby arugula gives each plate a fresh, slightly peppery finish. The technique of briefly freezing the beef before slicing is a small but brilliant step — it firms up the meat just enough to get those paper-thin, nearly translucent slices without any special equipment. A quick pound between plastic wrap takes each slice to the right delicate thickness, and the whole thing comes together on chilled plates for a presentation that looks genuinely restaurant-worthy. It's proof that restraint in seasoning doesn't mean sacrificing depth or sophistication.
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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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