Filet Mignon with Mushrooms Duxelles

Filet Mignon with Mushrooms Duxelles, Potato and Parsley Rosti and a Red Wine Reduction

You can personalize your rosti by adding cooked onions, mushrooms, the spices you want etc….

If you want to have your meat well done, you can start the Optigrill at the beginning of the recipe.  Your meat will cook while you prepare the rest of the recipe.

Ingrédients for 4 servings

  • 4 pieces of filet mignon, 150 grams each
  • Salt and pepper at taste
  • 200 g fresh mushrooms diced
  • 20 g butter
  • ½ chopped red onion
  • Thyme and bay leaf ( optional)
  • ½ bottle of dry South African red wine
  • 3 table spoons of plum jelly or jam
  • 6 medium potatoes boiled, peeled and grated
  • 40 g melted butter (optional)
  • 1 table spoon of white flour
  • 1 table spoon of chopped parsley
  • 1 egg
  • 4 table spoons of crème fraiche


  1. Boil the red wine and jam in a hard anodized sauce pot. You can flavor it with thyme and bay leaves if you would like.
  2. Reduce until it has syrupy consistency. Season with salt and pepper.
  3. For the duxelles, warm up the oil in a hard anodized rying pan and start to cook the chopped red onion until soft. Stirring from time to time. Add the mushrooms, salt and pepper.
  4. Cook down slowly until the water of the mushrooms has evaporated. Keep it warm on the stove until ready to serve.
  5. Turn on the Optigrill, select the red meat program. You can also cook your meat in a searing hot frying pan.
  6. With a spoon or a spatula combine the grated potatoes, butter, salt and pepper, parsley, egg for the rosti.
  7. Scoop mixture in a round shape like a galette, and fry gently in butter in a hard anodized frying pan.
  8. Turn the rosti when golden on one side and cook the second side until golden.
  9. Season the fillet with salt and pepper and cook it on the Optigrill just the way you like it.
  10. To serve, paint or spoon some red wine reduction onto the plate, position the rosti and add the fillet on top. Add the duxelles and a sprig of thyme.
  11. Garnish with a small spoon of crème fraiche.