Beef Burger Mignon
Yield
6 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filets | |||
| 1 ½ | pounds |
beef, round steak
ground twice |
|
| ½ | cup |
bread crumbs
soft |
|
| 3 | tablespoons |
scallions, spring or green onions
minced |
|
| 2 | tablespoons |
parsley leaves
minced |
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| 1 | tablespoon |
worcestershire sauce
|
|
| ¼ | cup |
beef stock
|
|
| 6 | tablespoons |
butter
|
|
| 1 | teaspoon |
seasoned salt
|
|
| 6 | each |
mushrooms
caps, for serving |
|
| Sauce | |||
| ¼ | cup |
butter
|
|
| ¼ | cup |
parsley leaves
minced |
|
| 1 | clove |
garlic
minced |
|
| ½ | teaspoon |
lemon juice
|
|
| ¼ | teaspoon |
rosemary leaves
crushed |
|
| ⅛ | teaspoon |
salt
|
|
| 2 | tablespoons |
ketchup
|
|
| ¼ | cup |
red wine
|
*
|
| ½ | cup |
beef stock
|
|
| 6 | each |
bread
points for serving, toasted |
*
|
| Garnish | |||
| 1 | x |
onions
ruffles |
*
|
| 1 | x |
carrots
curls |
*
|
| 1 | x |
parsley leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filets | |||
| 680.4 | g |
beef, round steak
ground twice |
|
| 118 | ml |
bread crumbs
soft |
|
| 45 | ml |
scallions, spring or green onions
minced |
|
| 3E+1 | ml |
parsley leaves
minced |
|
| 0.6 | ml |
black pepper
freshly ground |
|
| 15 | ml |
worcestershire sauce
|
|
| 59 | ml |
beef stock
|
|
| 9E+1 | ml |
butter
|
|
| 5 | ml |
seasoned salt
|
|
| 6 | each |
mushrooms
caps, for serving |
|
| Sauce | |||
| 59 | ml |
butter
|
|
| 59 | ml |
parsley leaves
minced |
|
| 1 | clove |
garlic
minced |
|
| 2.5 | ml |
lemon juice
|
|
| 1.3 | ml |
rosemary leaves
crushed |
|
| 0.6 | ml |
salt
|
|
| 3E+1 | ml |
ketchup
|
|
| 59 | ml |
red wine
|
*
|
| 118 | ml |
beef stock
|
|
| 6 | each |
bread
points for serving, toasted |
*
|
| Garnish | |||
| 1 | x |
onions
ruffles |
*
|
| 1 | x |
carrots
curls |
*
|
| 1 | x |
parsley leaves
|
*
|
Directions
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, 1½ 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.
Sauté 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 1½ 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.
