Beef burger mignon

Yield: 6 servings

Measure Ingredient
1½ pounds Ground round steak,ground
\N \N Twice
½ cup Soft bread crumbs
3 tablespoons Minced scallions
2 tablespoons Minced parsley
⅛ teaspoon Fresh ground pepper
1 tablespoon Worcestershire sauce
¼ cup Beef bouillon
6 tablespoons Butter
1 teaspoon Seasoned salt
6 \N Mushroom caps, for serving
¼ cup Butter
¼ cup Minced parsley
1 clove Garlic,minced
½ teaspoon Lemon juice
¼ teaspoon Crushed rosemary
⅛ teaspoon Salt
2 tablespoons Ketchup
¼ cup Red wine
½ cup Beef bouillon
6 \N Toast points for serving
\N \N Onion ruffles
\N \N Carrot curls
\N \N Parsley




Combine all filet ingredients except butter and seasoned salt. Shape into six patties 1½ inches thick.Press 1 teaspoon of the butter into center of each enclosing well.Wrap a strip of foil,1 ½ 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 ½ 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.

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