MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Meats, Hamburger
       Yield: 6 servings
   1 1/2 lb Ground round steak, ground
     1/2 c  Soft bread crumbs
       3    Tbspminced scallions
       2    Tbspminced parsley
     1/8    Tspfresh ground pepper
       1    TbspWorcestershire sauce
     1/4 c  Beef bouillon
       6    Tbspbutter
       1 ts Seasoned salt
       6    Mushroom caps, for serving
     1/4 c  Butter
     1/4 c  Minced parsley
       1    Clove 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
   FILETS: 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.