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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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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