You’ll Need
2 fillet steaks (200–250g each)
500g baby potatoes, halved
1 tbsp extra virgin olive oil
1 tsp fresh rosemary, finely chopped
Sea salt
Freshly cracked black pepper
For the Café de Paris Butter
75g softened butter
1 clove garlic, finely grated, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce
½ tsp smoked paprika, ½ tsp dried parsley, ½ tsp dried chives
½ tsp fresh thyme leaves, ½ tsp lemon juice, Pinch of cayenne pepper
To Serve
Tenderstem broccoli
Grilled vine tomatoes
Optional but Dangerous
Garlic king prawns
Parmesan truffle fries
Blue cheese crumble
Crispy shallots
Method
Preheat your air fryer to 200°C.
Toss the baby potatoes with the olive oil, rosemary, a generous pinch of sea salt and black pepper.
Air fry the potatoes for 18–22 minutes, shaking every 5–6 minutes, until crisp and golden.
Meanwhile, mix together all of the Café de Paris butter ingredients until completely combined.
Spoon onto cling film, roll into a small log and chill until needed.
Remove the steaks from the fridge 20 minutes before cooking and pat them dry with kitchen paper.
Season both sides generously with sea salt and freshly cracked black pepper.
Once the potatoes have nearly finished, place the steaks into the air fryer basket.
Cook at 200°C for: 6–7 minutes for medium-rare 8–9 minutes for medium 10–11 minutes for medium-well Turn the steaks halfway through cooking.
Remove the steaks and allow them to rest for 5 minutes.
Place a generous slice of the Café de Paris butter on top of each steak and allow it to melt naturally over the meat.
Plate alongside the rosemary potatoes and your chosen vegetables.