The Best Fillet Steak and Chunky Chips

By: The Culinary Cartel

The Best Fillet Steak and Chunky Chips
cuisine icon Cuisine
British, Modern
cuisine icon Course
Main Course
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
2 servings, air fry, air fryer, and pepper, bag rocket, beef, british, butter, dash of hot sauce, egg yolks, fillet steak, large potatoes, lemon or balsamic, main course, modern, salt, tarragon, The Culinary Cartel, vinegar

serving icon Servings
2 Servings
Ingredients
  • 3 large potatoes
  • Vegetable oil, salt and pepper
  • 400 g Fillet Steak
  • 120 g bag rocket
  • Lemon or balsamic
  • 3 egg yolks
  • Dash of hot sauce
  • 1 tsp vinegar
  • 115 g butter
  • 2 g tarragon
  • salt
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 Vortex.
  • 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 374°F and set the timer for 25 Minutes. Select drawer 2, and select Grill. Set the temperature to 401°F and set the timer to 10 Minutes (rare-medium rare). 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 rest for 10 Minutes, while you make the sauce and finish the chips.
  • Select Air Fry again on drawer 1, set the temp to 401°F and the time to 10 Minutes, and let the chips cook for a further 10 Minutes.
  • Meanwhile, make the béarnaise 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 béarnaise on top.
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