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.