Walnut 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 tenderloin is briefly firmed in the freezer — a clever trick that makes slicing it nearly translucent far more achievable at home than you might expect. A quick whisk of olive oil, fresh lemon juice, zest, parsley, and chives creates a dressing that's light and aromatic without overpowering the delicate beef. Briny capers and a handful of peppery baby arugula round everything out, adding texture and contrast in every bite. Because every component here is straightforward and whole — quality beef, fresh herbs, citrus, and a few pantry staples — there's no need to scan labels or worry about hidden nut-based oils sneaking into the dish. It comes together quickly once the beef is sliced, making it an impressive starter that looks far more labor-intensive than it actually is. Serve it the moment it's plated and let the simplicity do all the talking.
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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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