Date Steak Dinner With Chunky Fries and Béarnaise

This showstopping date night dinner for two is sure to win you mega points with your loved one. Simply prep the fries, 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 béarnaise.

Duration

45 Minutes

Cooking Technique

Air Fry, Broil

Keywords

Beef, Dinner, Meat, Steak, The Culinary Cartel, Weeknight Meals

Prep Time

10 Minutes

Cook Time

35 Minutes

Servings

2 Servings

Ingredients

3 potatoes
Vegetable oil, as needed
Salt & pepper, as needed
14 oz. filet mignon steaks, room temperature
3 egg yolks
1 dash hot sauce
1 tsp. vinegar
½ cup butter, melted and heated
¼ cup tarragon
5 cups arugula

Instructions

Wash the potatoes (no need to peel), then slice into batons just over 1 cm thick. Place them in a large bowl, cover with cold water, and let soak for 1 hour.
Once ready to cook, Drain the potatoes and pat dry with paper towels. Toss with vegetable oil, salt, and pepper, then place in Drawer 1 of your Instant Air Fryer.
Drizzle the fillet steak with a little oil, season generously with salt and pepper, and place in Drawer 2.
Select Drawer 1, then select Air Fry. Set the temperature to 375°F / 191°C and the time to 25 minutes.
Select Drawer 2, then select Grill. Set the temperature to 400°F / 204°C and the time to 10 minutes (rare-medium rare). Press SyncFinish to ensure both drawers finish cooking at the same time.
Once cooking is complete, remove the steak and cover with foil and a tea towel to rest for 10 minutes.
Increase the temperature in Drawer 1 to 400°F / 204°C and Air Fry the fries for an additional 10 minutes until golden and crispy.
While the fries finish cooking, prepare the béarnaise by blending egg yolks, hot sauce, vinegar, and a pinch of salt in a jug or mixing bowl using a stick blender. Slowly drizzle in hot butter while blending until the sauce emulsifies and thickens. Stir in chopped tarragon and season to taste.
When the fries have finished, slice the rested steak into medallions. Plate alongside the crispy fries and fresh arugula, then drizzle the béarnaise sauce over the steak. Enjoy!