You’ll Need
For the Chateaubriand
1 centre-cut beef fillet (600–700g)
1 tbsp extra virgin olive oil, 2 cloves garlic, finely grated
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves, Sea salt
Freshly cracked black pepper
For the Garlic Lobster Butter
75g softened butter
80g cooked lobster meat, finely chopped
2 cloves garlic, finely grated
1 tbsp fresh parsley, finely chopped
1 tsp lemon zest, 1 tsp lemon juice
Freshly cracked black pepper
For the Parmesan Fondant Potatoes
600g large Maris Piper potatoes
25g butter
1 tbsp olive oil
40g grated Parmesan
1 tsp fresh thyme
Sea salt
Freshly cracked black pepper
To Serve
Roasted asparagus
Tenderstem broccoli
Fresh thyme sprigs
Lemon wedges
Optional but Dangerous
King prawns
Truffle butter
Peppercorn sauce
Crispy shallots
Method
Preheat your air fryer to 200°C.
Peel the potatoes and cut them into thick fondant-style cylinders or chunky rounds.
Toss them with the olive oil, thyme, sea salt and freshly cracked black pepper.
Air fry for 22–25 minutes, turning every 6–7 minutes until crisp and deeply golden.
Toss through the butter and Parmesan while still hot and return to the fryer for 2 minutes until the cheese forms a light golden crust.
Pat the beef fillet completely dry with kitchen paper.
Rub with the olive oil, garlic, rosemary, thyme, sea salt and freshly cracked black pepper.
Place into the air fryer basket.
Air fry at 200°C for 24–28 minutes, turning halfway through, until the centre reaches your preferred level of doneness.
Remove from the fryer and rest for 10 minutes.
Meanwhile, combine the softened butter, chopped lobster, garlic, parsley, lemon zest, lemon juice and black pepper until thoroughly mixed.
During the final 6–8 minutes, roast the asparagus and Tenderstem broccoli until just tender.
Slice the rested Chateaubriand into thick medallions and arrange on a warm serving platter.
Spoon generous slices of the garlic lobster butter over the hot beef and allow it to melt naturally.
Serve immediately with the Parmesan fondant potatoes, roasted asparagus, Tenderstem broccoli and fresh lemon wedges.