Recipe(tried): Carpaccio Salad on Greens (another Tuscan Salad)

I remember that many years ago I read somewhere that Carpaccio was created by the owner of Harry's Bar in Venice, one of the most glorious of the Tuscan cities.

There was a restaurant at the Condado (Ashford Avenue)called TorreBlanca (I am relying on my memory)where they served the most glorious Carpaccio (I think that Patricio was the master chef that created the recipe)that I had ever eaten. That restaurant is long gone, but I still have the cravings for a well done Carpaccio. NOTE: I promise that I will look into my collection of old recipes, because I am sure that I have the Patricio's recipe.

Many, many...years later I found this recipe in one of Ms. Rosso & Lukins Books. I had done it many times, and even if it is less complex than Patricio's recipe, it has a favorite place in my heart & memories. Here is the Recipe:

CARPACCIO ON THE GREEN
Source:The New Basics Cookbook, by Julee Rosso & Sheila Lukins, Workman Publishing, New York, 1989
P. 57
4 servings

4 ounces filet mignon in one piece (see Note)
12 Greek black olives, pitted & chopped
1 tb capers, drained & chopped
1 clove garlic minced
1/4 cup extra virgin olive oil
1 bunch aragula, trimmed, rinsed, & dried (about 2 cups)
Salt & pepper to taste
Large shavings from 1/4 lb piece of Aged Monterey Jack or Parmesan Cheese (I always use shavings of Gorgonzola cheese if available)

Chill the fillet, well wrapped, in the freezer until nearly frozen, 2 to 3 hours. Combine the olives, capers, garlic, & oil in a small bowl. Remove the fillet from the freezer, & cut it into paper thin slices. Pond the slices even thinner between two sheets of waxed paper. Arrange a bed of Aragula on the salad plates, and place the filets over the aragula. Sprinkle lightly with salt & pepper & spoon the oil mixture over the fillet. Top w/ the cheese shavings, & serve immediately.

NOTE: Your butcher can slice thinly the fillet, but be sure to use it the same day because it might discolor.