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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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.
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