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.
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 →4 servings
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)