You’ll Need
For the Steak
2 sirloin steaks (220–250g each), 1 tbsp olive oil, 1 tsp sea salt, 1 tsp freshly cracked black pepper
For the Fondant Potatoes
4 large Maris Piper potatoes, 25g butter, melted, 1 tbsp olive oil, 2 cloves garlic, lightly crushed
2 fresh thyme sprigs, Sea salt, Freshly cracked black pepper
For the Diane Sauce
200g chestnut mushrooms, sliced, 1 shallot, finely diced
2 cloves garlic, finely grated, 25g butter ,60ml brandy, 1 tbsp Dijon mustard
1 tsp Worcestershire sauce, 150ml beef stock
120ml double cream, 1 tsp fresh parsley, finely chopped
To Serve
Tenderstem broccoli, Roasted asparagus, Fresh parsley
Optional but Dangerous
Black truffle shavings, Peppercorns
Parmesan crisps
Garlic king prawns
Method
Remove the steaks from the fridge 30 minutes before cooking.
Peel the potatoes and trim the ends so they form neat cylinders around 4–5cm high.
Score the flat ends lightly with a knife.
Brush generously with the melted butter and olive oil, then season with sea salt and freshly cracked black pepper.
Place the potatoes into the air fryer basket with the garlic cloves and thyme sprigs.
Air fry at 190°C for 28–32 minutes, carefully turning halfway through until beautifully golden and crisp on the outside while fluffy inside.
Meanwhile, pat the steaks completely dry and rub with the olive oil.
Season generously with sea salt and freshly cracked black pepper.
Once the potatoes have around 10 minutes remaining, increase the air fryer temperature to 200°C.
Place the steaks alongside the potatoes.
Cook for:
7–8 minutes for medium-rare 9–10 minutes for medium Turn the steaks halfway through cooking.
Remove the steaks and allow them to rest for 6–8 minutes.
Meanwhile, melt the butter in a frying pan.
Cook the shallot for 2 minutes, then add the mushrooms and cook for 5–6 minutes until golden.
Add the garlic and cook for 30 seconds.
Carefully pour in the brandy and allow it to bubble for 1 minute until slightly reduced.
Stir in the Dijon mustard, Worcestershire sauce and beef stock.
Simmer for 3–4 minutes before stirring through the double cream.
Cook for another 2–3 minutes until the sauce becomes silky and lightly thickened.
Finish with the chopped parsley.
Serve each rested steak beside two crispy fondant potatoes.
Generously spoon over the Diane sauce and serve with Tenderstem broccoli and roasted asparagus.