You’ll Need
1 rump steak (180–200g)
180g frozen thick-cut chips
1 tsp olive oil
Salt and black pepper
Peppercorn Sauce
50ml double cream
1 tsp wholegrain mustard
1 tsp crushed black peppercorns
½ beef stock cube
2 tbsp boiling water
Optional but Dangerous
Garlic mushrooms
Onion rings
Grated Parmesan on the chips
Extra cracked black pepper
Method
Preheat your air fryer to 200°C.
Place the frozen chips into the basket, spray or drizzle lightly with olive oil and cook for 18–20 minutes, shaking every 5–6 minutes until crisp and golden.
While the chips cook, remove the steak from the fridge and season generously with salt and black pepper.
Once the chips have 8 minutes remaining, push them to one side (or remove them if needed) and place the steak into the air fryer.
Cook for 4 minutes for medium-rare, 5 minutes for medium, or 6–7 minutes for medium-well, turning halfway through.
Remove the steak and allow it to rest for 5 minutes.
Meanwhile, mix the cream, wholegrain mustard, crushed peppercorns, crumbled stock cube and boiling water in a small heatproof ramekin. Place it in the air fryer for 2–3 minutes until hot and slightly thickened, stirring once.
Serve the steak alongside the crispy chips and pour the peppercorn sauce over the top or serve on the side.