This is the classic northern Italian finely chopped raw beef flavoured with herbs.
800g of top-quality perfectly fresh beef fillet, a pinch of very finely chopped rosemary, one tablespoonful of very finely chopped parsley, the grated zest of a lemon, several individual little ring-moulds.
If you give him sufficient notice, your butcher will be able to chop the beef very, very finely himself. Take care to specify that you want it knife-chopped, and not minced. It’s troublesome to do this yourself if you are under pressure, but if you do, use a well-honed butcher’s knife. Knead in the flavourings and chill it for a few hours, removing it from the refrigerator half an hour before serving so that it is not too cold. Just before serving, take 50g portions of the meat, press them into small ring-moulds and turning them out onto the plates. Drizzle them with olive oil, sprinkle them lightly with salt, top them with a chive and serve them with a thin slice of lemon.