📝 About This Recipe
This elegant Paleo-friendly appetizer pays homage to the 1950s Venetian classic, highlighting the raw, buttery texture of premium grass-fed beef. By using high-quality tenderloin and vibrant, organic greens, we create a dish that is as nutritionally dense as it is sophisticated. The marriage of cold, savory beef with the sharp bite of arugula and a citrusy emulsion makes for a refreshing, melt-in-your-mouth experience that celebrates minimalist culinary excellence.
🥗 Ingredients
The Beef
- 1 lb Grass-fed Beef Tenderloin (center-cut, trimmed of all silver skin and fat)
- 1/2 teaspoon Coarse Sea Salt (for initial seasoning)
- 1 tablespoon Black Peppercorns (toasted and cracked)
Lemon-Caper Vinaigrette
- 1/4 cup Extra Virgin Olive Oil (cold-pressed, high quality)
- 2 tablespoons Fresh Lemon Juice (from about 1 large lemon)
- 1 teaspoon Dijon Mustard (ensure Paleo-compliant/no added sugar)
- 2 tablespoons Non-pareil Capers (drained and patted dry)
- 1 small Shallot (minced very finely)
The Salad and Garnish
- 3 cups Baby Arugula (washed and thoroughly dried)
- 1 pinch Flaky Sea Salt (Maldon or similar for finishing)
- 1 teaspoon Lemon Zest (freshly grated)
- 2 tablespoons Pine Nuts (lightly toasted)
- 1 tablespoon Fresh Chives (finely snipped)
👨🍳 Instructions
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1
Begin by preparing the beef. Rub the trimmed tenderloin with the coarse sea salt and cracked black peppercorns, pressing the seasoning into the surface of the meat.
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2
Tightly wrap the beef tenderloin in high-quality plastic wrap, rolling it into a uniform cylinder shape (log) to ensure even slices later.
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3
Place the wrapped beef in the freezer for approximately 90 minutes to 2 hours. You want the meat to be very firm and partially frozen, but not a solid block of ice; this is the secret to achieving paper-thin slices.
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4
While the beef is chilling, prepare the vinaigrette. In a small glass bowl, whisk together the Dijon mustard, minced shallot, and lemon juice.
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5
Slowly drizzle in the extra virgin olive oil while whisking constantly to create a smooth, temporary emulsion.
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6
Stir in the drained capers and a pinch of salt. Set the dressing aside at room temperature to allow the flavors to marry.
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7
Remove the beef from the freezer. Using an extremely sharp chef's knife or a meat slicer, cut the beef into slices as thin as possible (ideally 1/16th of an inch).
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8
If the slices aren't thin enough, place them between two sheets of parchment paper and gently flatten them with the back of a spoon or a meat mallet until translucent.
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9
Arrange the beef slices on four chilled large plates, overlapping them slightly in a circular pattern until the base of the plate is covered.
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10
In a medium bowl, lightly toss the baby arugula with just one tablespoon of the prepared vinaigrette to coat the leaves without wilting them.
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11
Mound a generous handful of the dressed arugula in the center of each beef-lined plate.
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12
Drizzle the remaining vinaigrette and capers over the exposed beef slices.
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13
Garnish the entire dish with toasted pine nuts, fresh lemon zest, snipped chives, and a final sprinkle of flaky sea salt.
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14
Serve immediately while the beef is still cold for the best texture and flavor profile.
💡 Chef's Tips
Always use 'sushi-grade' or the highest quality grass-fed beef from a trusted butcher since it is served raw. If you find the beef is too soft to slice, return it to the freezer for another 20 minutes. Avoid dressing the arugula until the very last second to prevent it from becoming soggy. Toasting the pine nuts in a dry pan for 2-3 minutes over medium heat significantly enhances their nutty aroma and crunch. If you aren't strictly Paleo, a few shavings of Pecorino Romano add a lovely salty depth, but the lemon zest and capers provide plenty of punch for the Paleo version.
🍽️ Serving Suggestions
Pair with a chilled glass of sparkling mineral water with a twist of lime. Serve alongside roasted asparagus spears seasoned with garlic and olive oil. Accompany with Paleo-friendly almond flour crackers for a crunch factor. Start the meal with a light gazpacho or a cucumber salad to keep the menu refreshing. Follow this appetizer with a main course of grilled wild-caught salmon or sea bass.