Xanthan Gum 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 delivers that restaurant-quality experience with nothing more than a sharp knife and a handful of fresh ingredients. The tenderloin is briefly chilled to make slicing effortless, then pounded until it's nearly translucent — silky, tender, and absolutely beautiful fanned across a cold plate. A bright herb oil made with parsley, chives, lemon juice, and zest ties everything together with a clean, grassy acidity that cuts right through the richness of the beef. Briny capers and peppery baby arugula add texture and contrast in every bite. For anyone navigating a xanthan gum-free lifestyle, this dish is a natural fit — every single component is a whole, unprocessed ingredient with no thickeners, stabilizers, or gums anywhere in sight. There's no dressing from a bottle, no marinade from a packet, just olive oil, citrus, and fresh herbs whisked together in a bowl. It's the kind of recipe that proves simple food, handled with care, needs absolutely nothing extra to be extraordinary.
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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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