Categories: Beef 
      Yield: 6 servings 
  
-----------------------------------FILETS----------------------------------- 
  1 1/2 lb Ground round steak,ground           1 tb Worcestershire sauce 
           Twice                             1/4 c  Beef bouillon 
    1/2 c  Soft bread crumbs                   6 tb Butter 
      3 tb Minced scallions                    1 ts Seasoned salt 
      2 tb Minced parsley                      6    Mushroom caps, for serving 
    1/8 ts Fresh ground pepper            
 
-----------------------------------SAUCE----------------------------------- 
    1/4 c  Butter                            1/8 ts Salt 
    1/4 c  Minced parsley                      2 tb Ketchup 
      1 cl Garlic,minced                     1/4 c  Red wine 
    1/2 ts Lemon juice                       1/2 c  Beef bouillon 
    1/4 ts Crushed rosemary                    6    Toast points for serving 
 
----------------------------------GARNISH---------------------------------- 
           Onion ruffles                            Parsley 
           Carrot curls                    
  
  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.