Filet mignon, mashed potatos and roasted mushrooms

60 min

13 min



2 pound Beef filet

2 pound Potatoes

1/2 cup Cream

1 1/2 cup Butter



1 1/2 pound Mushroom mix

1/2 cup Butter

5 cloves Garlic

Filet mignon, mashed potatos and roasted mushrooms




Tender fillet of beef, creamy mashed potatoes and roasted wild mushrooms. A magical dish for Christmas!!!





  1. For the potato mash

    Put the potatoes in a pot and cover them with cold water. Salt the water. Boil until the potatoes are done, strain and let steam out. Melt butter and cream, peel the potatoes and mash with butter mixture. Season with salt and nutmeg.

  2. For the mushrooms

    Cut the mushrooms into pieces the size of walnuts. Press or chop the garlic and mix with the melted butter.



  1. Trim the fillet and cut into 180g steaks. Preheat the Otto Grill to the lowest temperature. Mix the mushrooms with the garlic butter and salt them, then place them in a Drip Tray at the bottom of the Otto Grill. Roast for 6 minutes, turning occasionally. Turn the grill to the highest setting and place the steaks, lightly salted, on the grill rack and grill on both sides for 2 minutes on Meat-O-Meter setting 2. Then turn the grill down and cook for 1.5 minutes on each side on Meat-O-Meter setting 5. Remove from grill and let rest for 3 minutes.

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