Mock Filet Mignon

"Flavor-packed beef patties are wrapped in bacon to give them an expensive look. They are served with a rich red wine sauce to give that pricey steak taste at a less expensive cost. Source: Woman's World"
photo by gailanng photo by gailanng
photo by gailanng
Ready In:




  • 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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  1. 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!
  2. 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).
  3. Ye with little faith, rest assured this "mignon" can rival many a steak. When my husband realized this was a replacement for the Real McCoy, he was disappointed. Well, that opinion didn't last long. Now he wants them again next week...go figure!
  4. 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!


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!
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