You’ll Need
For the Fillet Steaks
2 beef fillet steaks (200–220g each)
1 tbsp olive oil
2 tbsp whole black peppercorns, roughly crushed
1 tsp sea salt
1 tbsp Dijon mustard
For the Cognac Mushroom Sauce
200g chestnut mushrooms, sliced
1 shallot, finely diced
2 cloves garlic, finely grated
25g butter
60ml cognac
150ml beef stock
150ml double cream
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp fresh thyme leaves
To Serve
Creamy Dauphinoise potatoes
Tenderstem broccoli
Roasted baby carrots
Fresh thyme sprigs
Optional but Dangerous
Black truffle shavings
Garlic king prawns
Parmesan crisps
Crispy shallots
Method
Remove the fillet steaks from the fridge 30 minutes before cooking.
Pat them completely dry with kitchen paper.
Brush each steak lightly with the Dijon mustard.
Mix together the crushed peppercorns and sea salt, then press the mixture firmly onto every side of the steaks to create an even pepper crust.
Preheat your air fryer to 200°C.
Lightly drizzle the steaks with the olive oil.
Place into the air fryer basket.
Cook at 200°C for:
6–7 minutes for rare 8–9 minutes for medium-rare 10–11 minutes for medium Turn the steaks halfway through cooking.
Remove and rest for 6–8 minutes.
Meanwhile, melt the butter in a frying pan over a medium heat.
Cook the shallot for 2–3 minutes until softened.
Add the mushrooms and cook for 5–6 minutes until golden.
Stir in the garlic and cook for 30 seconds.
Carefully pour in the cognac and allow it to bubble vigorously for 1 minute, reducing slightly.
Add the beef stock, Dijon mustard, Worcestershire sauce and thyme.
Simmer for 3–4 minutes before stirring through the double cream.
Continue cooking for 2–3 minutes, stirring occasionally, until the sauce becomes silky and coats the back of a spoon.
Arrange the rested fillet steaks onto warm plates.
Serve with creamy Dauphinoise potatoes, Tenderstem broccoli and roasted baby carrots.
Generously spoon the cognac mushroom sauce over and around the steaks.
Finish with fresh thyme and, if using, black truffle shavings or crispy shallots.