Date Steak Dinner With Chunky Chips and Bearnaise

This showstopping date night dinner for two is sure to win you mega points with your loved one. Simply prep the chips, and season the steak, then pop everything into our Double Draw Instant Vortex, which will sync the cook timing to perfection. This meal is super hands off meaning you can enjoy quality time with your special someone, before taking the steak out to rest and whipping up your 5 minute blender bearnaise.

Cooking Technique

Air Fry

Keywords

2 servings, air fry, as needed, butter, cook 35 min, dash hot sauce, egg yolk, filet mignon steaks, g rocket, meat, potato, prep 10 min, steak, tarragon, vegetable oil, vinegar, weeknight meals

Prep Time

10 min

Cook Time

35 min

Servings

2 Servings

Ingredients

3 potato
3 egg yolk
1 dash hot sauce
1 tsp vinegar
115 g butter
2 g tarragon
400 g filet mignon steaks
120 g rocket
Vegetable oil, as needed
Salt & pepper, as needed

Instructions

Wash the potatoes, then slice into batons just over 1cm thick. There’s no need to peel them. Place into a large bowl and cover them with cold water, then set aside for 1 hour.
Once ready to cook, drain the chips and pat dry with paper towel. Toss them in a little vegetable oil, salt and pepper then place them into drawer 1 of your Instant Air Fryer.
Drizzle a little oil over your fillet steak, then season it generously with salt and pepper and place into Drawer 2.
Select drawer 1, and select Air Fry. Set the temperature to 191°C and set the timer for 25 Minutes.
Select drawer 2, and select Grill. Set the temperature to 204°C and set the timer to 10 Minutes. (rare-medium rare). Then press SyncFinish to ensure both drawers finish at the same time.
Once the cooking cycle has finished, remove the steak, and cover it with foil, then a tea towel, to keep rest for 10 minutes, while you make the sauce and finish the chips.
Select Air Fry again on drawer 1, set the temp to 204°C and the time to 10 Minutes, and let the chips cook for a further 10 minutes.
Meanwhile, make the bearnaise by adding the egg yolks, hot sauce, vinegar and salt to a jug, then use a stick blender to blend until smooth.
Slowly drizzle the hot butter over the yolks, blending well as you go.
Keep steaming in the butter until the sauce emulsifies and thickens, then stir in the chopped tarragon. Season to taste.
When the chips have finished, slice the rested steak into medallions, and plate up alongside the chips, rocket and drizzle the bernaise on top.