The grinder attachment to my kitchen aid hasn't been used in years. So I'm thinking....I want to do steak tartare. I'm wondering --- should I get a filet mignon and grind it? Tenderloin and grind it? I have no issues with raw meat--I've enjoyed this at many restaurants (in France and one here in the states). Raw egg doesn't bother me either. Anyone out there attempt this? I'm curious and also open to suggestions.