Mock Filet Mignon

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 in skillet over medium-high heat, cook bacon until just beginning to brown, 3-4 minutes. drain on paper towel; reserve.
• 2 remove and reserve all but 1 t drippings from pan. add mushrooms; cook until liquid evaporates, 6-8 minutes.
• 3 add 2 t garlic; cook 1 minute.
• 4 transfer mushrooms to bowl; cool 10 minutes.
• 5 meanwhile, preheat oven to 425 degrees.
• 6 combine butter and remaining garlic; brush over both sides of bread. place on baking sheet. bake until golden, 4-5 minutes.
• 7 in bowl with mushrooms, mix in beef, worcestershire sauce, egg yolk and salt just until combined; shape into 4 patties.
• 8 wrap reserved bacon around patties; secure with toothpicks.
• 9 sprinkle with pepper.
• 10 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.
• 11 remove from pan; discard all but 2 t drippings.
• 12 add wine, mustard and rosemary. cook, stirring, until thickened, about 30 seconds. remove toothpicks.
• 13 serve the sauce with the beef patties.
• 14 you can top the bread with the beef patties or you could just eat the garlic bread on the side.