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I have a quest. Please. There is a French way for doing Cappicio with mince. a friend had made it up &it was the raw mince.

I didn,t try it cause to affraid to.

With raw meats there is a bacteria that can make you ill right.?

So I know there is a technique with fish. Lime or lemon juice will cook fish.

Does the same sort of thing happen with red meat.

Thanks Chefs. (tu)

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Do you mean like this:


Steak tartare - NEVER use minced beef! Always the highest quality steak - in fact, tell the butcher what you want it for so that he knows to give you the very best beef.

Chopped really finely.

This recipe looks good:


150g beef fillet , finely chopped

½ tsp shallots , finely chopped

½ tsp extra-virgin olive oil

1 tsp cornichons , chopped

½ tsp capers

1 tsp chopped parsley

Maldon sea salt

1 egg yolk


Mix together all the ingredients except the egg with a good pinch of black pepper and 2 good pinches of Maldon sea salt.

Arrange on a small plate (you can use a ring) and top with the egg yolk (leave it in a half shell for presentation if you like). Season the egg yolk and serve.

Hope this helps.

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