Date Steak Dinner With Chunky Chips and Bearnaise


  • 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
  • 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.
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