Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------FILETS--------------------------------
1 1/2 lb Ground round steak,ground
Twice
1/2 c Soft bread crumbs
3 tb Minced scallions
2 tb Minced parsley
1/8 ts Fresh ground pepper
1 tb Worcestershire sauce
1/4 c Beef bouillon
6 tb Butter
1 ts Seasoned salt
6 Mushroom caps, for serving

---------------------------SAUCE--------------------------------
1/4 c Butter
1/4 c Minced parsley
1 cl Garlic,minced
1/2 ts Lemon juice
1/4 ts Crushed rosemary
1/8 ts Salt
2 tb Ketchup
1/4 c Red wine
1/2 c 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 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.

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