You’ll Need
For the Steak
2 sirloin steaks (200g each)
1 tbsp extra virgin olive oil
Sea salt
Freshly cracked black pepper
For the Pasta
250g tagliatelle
25g butter
2 cloves garlic, finely sliced
150g chestnut mushrooms, sliced
200ml double cream
80g Gorgonzola, crumbled
40g grated Parmesan
75g grated mozzarella
1 tsp fresh thyme leaves
Freshly cracked black pepper
To Serve
Fresh parsley
Garlic bread
Rocket salad
Optional but Dangerous
Crispy pancetta
Truffle oil
Parmesan shavings
Chopped walnuts
Method
Preheat your air fryer to 200°C.
Season the sirloin steaks generously with sea salt and black pepper, then drizzle lightly with the olive oil.
Air fry the steaks at 200°C for 7–9 minutes, turning halfway through, for a medium finish.
Adjust to your preferred doneness.
Remove the steaks and allow them to rest for 5 minutes before slicing into thin strips.
Meanwhile, cook the tagliatelle according to the packet instructions until just al dente.
Drain well.
In a foil tray or oven-safe dish, melt the butter and add the sliced garlic and mushrooms.
Air fry at 180°C for 5–6 minutes, stirring once, until the mushrooms soften and begin to brown.
Pour in the double cream and stir through the Gorgonzola, Parmesan, thyme and a generous amount of black pepper.
Return to the air fryer for 3–4 minutes, stirring once, until the cheese has melted into a smooth, rich sauce.
Fold the cooked tagliatelle and sliced steak through the sauce until everything is evenly coated.
Sprinkle the mozzarella evenly over the top.
Return to the air fryer at 180°C for 6–8 minutes, until the cheese is melted, bubbling and lightly golden.
Finish with chopped fresh parsley and serve immediately with garlic bread and a simple rocket salad.