Recipe - Beef Burger Mignon

FILETS
1 One half pound Ground round steak,ground
Twice
One half cup Soft bread crumbs
3 tablespoon Minced scallions
2 tablespoon Minced parsley
1/8 teaspoon Fresh ground pepper
1 tablespoon Worcestershire sauce
One fourth cup Beef bouillon
6 tablespoon Butter
1 teaspoon Seasoned salt
6 Mushroom caps, for serving

SAUCE
One fourth cup Butter
One fourth cup Minced parsley
1 cl Garlic,minced
One half teaspoon Lemon juice
One fourth teaspoon Crushed rosemary
1/8 teaspoon Salt
2 tablespoon Ketchup
One fourth cup Red wine
One half cup Beef bouillon
6 Toast points for serving

GARNISH
Onion ruffles
Carrot curls
Parsley

Combine all filet ingredients except butter and seasoned salt. Shape into
six patties 1 One half inches thick.Press 1 teaspoon of the butter into center
of each enclosing well.Wrap a strip of foil,1 One half inches
wide,around,folding over ends to secure. Sprinkle both sides with seasoned
salt.Chill while preparing mushrooms and sauce.

Melt 1 tablespoon of butter in medium fry pan.Saute mushroom caps.Set
aside.Wipe out pan for sauce.

Make sauce by combining all ingredients and simmer 10 minutes, until
slightly thickened.Keep warm.

Heat remaining butter about 4 tablespoons in large heavy fry pan.Cook
filets 3 to 3 One half minutes on each side,slightly pink in center.Remove foil
strips.Place on toast points on serving plate.Spoon on sauce and top with
mushroom caps.Garnish. Serves 6.