[Wyvern]

nice to see some foodies here

>>>Boeuf Hachee ?
this is raw ground beef, served with raw egg yolk, capers, cornichons, onions, sliced grapefruit, salt, oil, etc. Buy a cut of beef, sear all sides, grind it yourself, serve quickly, and it is perfectly, make that pretty much, safe
but I may make a carpaccio instead because I'm not sure anyone but me will eat the boeuf hachee<<<

You are "safer" NOT doing the searing ...
The bacteria that can harm has a danger temp.
Searing puts the protein below the sear at that temp.
Actually you would be better to do all raw.
If you are looking for color / texture and want to sear ... cut a couple of thin slices and sear those ! let them cool ! ... then do your grinding.

another way to kill the bacteria is to freeze and then slack .. NEVER getting above 41deg.
This is how ALL sashimi in the US is treated , for exactly that reason.

I like the idea of Aspic
use home made tomato aspic all winter long.