You’ll Need
For the Beef
700g centre-cut beef tenderloin, 1 tbsp extra virgin olive oil, 2 cloves garlic, finely grated
1 tbsp fresh thyme leaves, 1 tbsp fresh rosemary, finely chopped, Sea salt
Freshly cracked black pepper
For the Wild Mushroom Madeira Cream
250g mixed wild mushrooms, sliced, 2 shallots, finely diced
2 cloves garlic, finely sliced
20g butter
100ml Madeira wine
150ml beef stock
150ml double cream
1 tsp Dijon mustard
30g grated Parmesan
1 tbsp fresh parsley, finely chopped
Freshly cracked black pepper
For the Potatoes
500g baby potatoes, halved
25g butter
1 tbsp olive oil
1 tsp fresh thyme
Sea salt
Freshly cracked black pepper
To Serve
Tenderstem broccoli
Roasted baby carrots
Fresh thyme sprigs
Optional but Dangerous
Truffle butter
Crispy pancetta
Parmesan crisps
Roasted shallots
Method
Preheat your air fryer to 200°C.
Toss the baby potatoes with the olive oil, thyme, sea salt and black pepper.
Air fry for 20–22 minutes, shaking every 5–6 minutes until crisp and golden, then toss through the butter while still hot.
Pat the beef tenderloin dry thoroughly with kitchen paper.
Rub with the olive oil, garlic, rosemary, thyme, sea salt and freshly cracked black pepper.
Place the beef into the air fryer basket.
Air fry at 200°C for 24–28 minutes, turning halfway through, until the centre reaches your preferred doneness (around 54– 56°C for medium-rare).
Remove the beef and rest for 10 minutes before slicing.
Meanwhile, add the butter, shallots, garlic and mushrooms to a foil tray or oven-safe dish.
Air fry at 190°C for 6–8 minutes, stirring halfway, until the mushrooms are deeply browned.
Pour in the Madeira wine and beef stock and cook for 4 minutes until reduced slightly.
Stir in the double cream, Dijon mustard, Parmesan and black pepper.
Return to the air fryer for 3–4 minutes, until the sauce is smooth, rich and lightly thickened.
Stir through the parsley.
Slice the rested beef into thick medallions and arrange over the crispy potatoes.
Spoon the wild mushroom Madeira cream generously over the beef and serve immediately with Tenderstem broccoli and roasted baby carrots.