FILLET CARPACCIO WITH LEEK MOUSSE GARNISH

SERVES 8 - 10

2 LBS. BEEF FILLET - TRIM FAT
SEA SALT
EXTRA VIRGIN OLIVE OIL

PUT A LAYER OF SEA SALT IN BAKING PAN.  LAY FILLET ON TOP OF SALT BED.  COVER FILLET WITH MORE SALT AND REFRIGERATE FOR 24 HOURS.

WHEN READY TO SERVE RINSE THE FILLET IN COLD WATER AND SLICE WAFER THIN.  PLACE SLICES BETWEEN SHEETS OF SARAN OR WAX PAPER AND POUND PAPER THIS WITH FLAT SIDE OF MEAT MALLET.

ARRANGE ON SERVING PLATTER AND SERVE
DRIZZLED LIBERALLY WITH A PICANTE EXTRA VIRGIN OLIVE OIL.
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LEEK MOUSSE GARNISH FOR CARPACCIO
2 LARGE ITALIAN LEEKS (OR 8 AMERICAN LEEKS)
SALT TO TASTE
WHITE PEPPER TO ADD A TANGY ZEST
MILK & CREAM IN EQUAL AMOUNTS
2 TBS. OLIVE OIL
STEM AND CLEAN LEEKS AND CUT INTO 1" ROUNDS.
PLACE IN LARGE SKILLET AND COVER WITH EQUAL PORTIONS WHOLE MILK AND CREAM.

SIMMER LEEKS UNTIL SOFT.  DRAIN LIQUID.  ADD SALT TO TASTE AND A GOOD AMOUNT OF WHITE PEPPER.  YOU WANT A GOOD PICANTE (PEPPERY TASTE).  ADD OLIVE OIL.  WHIP UNTIL CREAMY.  SERVE AS A SIDE GARNISH ON CARPACCIO PLATE.

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THIS CAN BE SERVED EITHER AS A SPECIAL ANTIPASTI OR A LIGHT ENTREE

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"I LIKE TO USE THIS RECIPE AS PART OF A SPECIAL 4 COURSE GOURMET OLIVE OIL MENU, USING A DIFFERENT EXTRA VIRGIN OIL PAIRING FOR EACH COURSE"

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EACH OF THE RECIPES ARE HERE ON MY BLOG

ANTIPASTI - SYMPHONY OF POTATOES

PRIMI PIATTI - SPAGHETTI WITH BREAD SAUCE

SECONDI PIATTI - CARPACCIO WITH LEEK MOUSSE

OLIVE OIL CAKE