Beef Burger Mignon
Ingredients
FILETS
1 1/2 lb ground round steak,ground
1 twice
1/2 cup soft bread crumbs
3 tbsp minced scallions
2 tbsp minced parsley
1/8 tsp fresh ground pepper
1 tbsp worcestershire sauce
1/4 cup beef bouillon
6 tbsp butter
1 tsp seasoned salt
6 mushroom caps, for serving
SAUCE
1/4 cup butter
1/4 cup minced parsley
1 cl garlic,minced
1/2 tsp lemon juice
1/4 tsp crushed rosemary
1/8 tsp salt
2 tbsp ketchup
1/4 cup red wine
1/2 cup beef bouillon
6 toast points for serving
GARNISH
1 onion ruffles
1 carrot curls
1 parsley
Preparation
Combine all filet ingredients except butter and seasoned salt. Shape
into six patties 1 1/2 inches thick.Press 1 teaspoon of the butter
into center of each enclosing well.Wrap a strip of foil,1 1/2 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 1/2 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.
Servings: 6
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