If you use a high-quality piece of beef without a lot of connective tissue, mincing is just as good as scraping. (In fact, if you are trying to scrape filet or similar, I can see why it would be hard to get the hang of it ) If you are trying to work with a cheap cut, which can be more flavorful, scraping separates the meat from the connective tissue and is a better technique.

The description here is pretty clear: http://www.tastebook.com/recipes/171...at-Monte-Carlo

Although there's really no need to use a very sharp knife... I've seen suggestions to use a spoon, and I suppose a butter knife would work just as well. Just hold the blade (knife or spoon) perpendicular to the meat surface and scrape it across. You should see meat on the spoon and the connective tissue should get left behind. All you are really trying to accomplish is blunt dissection. <shrug> It will take forever, which is why most recipes now just default to high-quality meat that is minced.

I bet this would be awesome with flap meat from costco. Love that stuff! Now I want to try it.