Turmeric Free Beef Carpaccio with Herb Oil & Capers
Raw beef done right is one of the most impressive things you can put on a dinner table, and this dish delivers that restaurant-level elegance with surprisingly little effort. Center-cut beef tenderloin is briefly chilled in the freezer so it slices cleanly into near-translucent ribbons, then gently pounded until silky and arranged across cold plates. The herb oil — bright with lemon juice, lemon zest, fresh parsley, and chives — does the heavy lifting on flavor, drizzled generously over each plate just before serving. Briny chopped capers and a handful of peppery baby arugula round everything out, giving you contrast in both texture and taste with every bite. Because the ingredient list is so clean and straightforward, there's no need to scan labels or worry about hidden spice blends sneaking in unwanted additions. Everything here is fresh, simple, and exactly what it looks like. Serve it as a starter at a dinner party or a luxurious light meal, and don't skip the chilled plates — that small detail makes a real difference.
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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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