Mock Filet Mignon
photo by gailanng
- Ready In:
- 3 slices bacon, cut in half lengthwise
- 8 ounces mushrooms, finely chopped, about 2 cups
- 3 teaspoons minced garlic, divided
- 1 tablespoon butter or 1 tablespoon margarine, melted
- 4 slices French bread (1/2 inches thick)
- 1 lb ground beef
- 2 tablespoons Worcestershire sauce
- 1 egg yolk
- 3⁄4 teaspoon salt
- 1 teaspoon cracked black pepper
- 1⁄3 cup red wine or 1/3 cup beef broth
- 1 tablespoon Dijon mustard
- 1⁄4 teaspoon dried rosemary, crumbled
- In skillet over medium-high heat, cook bacon until just beginning to brown, 3-4 minutes. Drain on paper towel; reserve.
- Remove and reserve all but 1 t drippings from pan. Add mushrooms; cook until liquid evaporates, 6-8 minutes.
- Add 2 t garlic; cook 1 minute.
- Transfer mushrooms to bowl; cool 10 minutes.
- Meanwhile, preheat oven to 425 degrees.
- Combine butter and remaining garlic; brush over both sides of bread. Place on baking sheet. Bake until golden, 4-5 minutes.
- In bowl with mushrooms, mix in beef, Worcestershire sauce, egg yolk and salt just until combined; shape into 4 patties.
- Wrap reserved bacon around patties; secure with toothpicks.
- Sprinkle with pepper.
- In same pan, heat 1 T reserved bacon fat and add the patties. Cook, turning once, 5-6 minutes per side until no longer pink inside.
- Remove from pan; discard all but 2 T drippings.
- Add wine, mustard and rosemary. Cook, stirring, until thickened, about 30 seconds. Remove toothpicks.
- Serve the sauce with the beef patties.
- You can top the bread with the beef patties or you could just eat the garlic bread on the side.
Questions & Replies
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This was spectacular! Tastes like your’re eating a really expensive steak. I hoped and prayed that my hubby wouldn’t come into the kitchen while I was chopping up alll those mushroom because he hates mushrooms! Well, he didn’t and I didn’t tell him what was in them until we were done eating! We both thought we we felt like we were eating a really expensive high-end steak. I followed the recipe exactly as written. I would serve these to company with no problem. They’d be great with some twice baked potatoes and a Caesar salad on the side. I’d give this recipe 10 stars if I could! Yum!
Loved them! What wonderful flavors! It was a great "fake out" for filet mignon. My burgers were a little"wet" but the bacon wrapped around them held them together. Love the wine, mustard and rosemary combo. I would warn others that when it says "cook, turning ONCE" that is exactly as you should cook them; otherwise, they will fall apart. Thanks, Lainey, for some great flavor packed burgers (filet mignon).
This is a superior use for ground beef. It doesn't feel like your budgeting with this recipe. I made 2 servings and replaced the ask for 1/2 an egg yolk with 1/8 cup of Eggbeaters and it worked just fine. Other than that I went right by the recipe and it turned out a right treat. I used the beef broth for the sauce and it was so good with the mustard touch. The garlic bread is the perfect final touch. This would make a wicked good burger too!
RECIPE SUBMITTED BY
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!