Beef Burger Mignon

• 1 1/2 pounds beef, round steak ground twice
• 1/2 cup bread crumbs soft
• 3 tablespoons scallions, spring or green onions minced
• 2 tablespoons parsley leaves minced
• 18 teaspoon black pepper freshly ground
• 1 tablespoon worcestershire sauce
• 1/4 cup beef stock
• 6 tablespoons butter
• 1 teaspoon seasoned salt
• 6 each mushrooms caps, for serving
• 1/4 cup butter
• 1/4 cup parsley leaves minced
• 1 clove garlic minced
• 1/2 teaspoon lemon juice
• 1/4 teaspoon rosemary leaves crushed
• 18 teaspoon salt
• 2 tablespoons ketchup
• 1/4 cup red wine
• 1/2 cup beef stock
• 6 each bread points for serving, toasted
• 1 x onions ruffles
• 1 x carrots curls
• 1 x parsley leaves

1. Combine all filet ingredients except butter and seasoned salt.
2. Shape into six patties 1 1/2 inches thick.
3. Press 1 teaspoon of the butter into center of each enclosing well.
4. Wrap a strip of foil, 1 1/2 inches wide, around, folding over ends to secure.
5. Sprinkle both sides with seasoned salt.
6. Chill while preparing mushrooms and sauce.
7. Melt 1 tablespoon of butter in medium fry pan.
8. Saute mushroom caps.
9. Set aside.
10. Wipe out pan for sauce.
11. Make sauce by combining all ingredients and simmer 10 minutes, until slightly thickened.
12. Keep warm.
13. Heat remaining butter about 4 tablespoons in large heavy fry pan.
14. Cook filets 3 to 1 1/2 minutes on each side, slightly pink in center.
15. Remove foil strips.
16. Place on toast points on serving plate.
17. Spoon on sauce and top with mushroom caps.
18. Garnish.
19. Serves 6.

beef, bread crumbs soft, scallions, parsley, black pepper, worcestershire sauce, beef stock, butter, salt, mushrooms caps, butter, parsley, garlic, lemon juice, rosemary, salt, ketchup, red wine, beef stock, bread points, onions, carrots curls, parsley

Taken from recipeland.com/recipe/v/beef-burger-mignon-4680 (may not work)