PREPARATION
Mix the beetroot, blue cheese, onions and garlic thoroughly. Soak gelatin in cold water, allow to melt over a hot water bath while still dripping. Mix into the mousse. Fold in the whipped cream and season with parsley, salt and pepper. Slice the beef fillet thinly and arrange on plates as carpaccio. Season with salt and pepper. Arrange blue cheese mousse and garnish with grated mountain cheese and rocket.