You’ll Need
For the Fillet Steaks
2 beef fillet steaks (200–220g each)
1 tbsp olive oil
1 tsp sea salt
1 tsp freshly cracked black pepper
20g butter
For the Garlic Prawn Thermidor
200g raw king prawns, peeled and deveined
20g butter
2 cloves garlic, finely grated
1 small shallot, finely diced
1 tsp Dijon mustard
50ml dry white wine
100ml double cream
30g Parmesan, finely grated
1 tsp chopped fresh parsley
½ tsp lemon juice
Freshly cracked black pepper
To Serve
2 fondant potatoes
Tenderstem broccoli
Roasted asparagus
Fresh parsley
Optional but Dangerous
Black truffle shavings
Lobster tail
Parmesan crisps
Béarnaise sauce
Method
Remove the fillet steaks from the fridge 30 minutes before cooking.
Pat them completely dry using kitchen paper.
Rub with the olive oil and season generously with the sea salt and freshly cracked black pepper.
Preheat your air fryer to 200°C.
Place the steaks into the air fryer basket.
Cook for:
6–7 minutes for rare 8–9 minutes for medium-rare 10–11 minutes for medium Turn the steaks halfway through cooking.
As soon as they come out, top each steak with a small knob of butter and leave to rest for 6–8 minutes.
Meanwhile, melt the butter in a frying pan over a medium heat.
Cook the shallot for 2 minutes until softened.
Add the garlic and cook for 30 seconds.
Pour in the white wine and allow it to reduce by half.
Stir in the Dijon mustard and double cream.
Simmer gently for 2–3 minutes.
Add the Parmesan and stir until melted into a smooth, silky sauce.
Fold in the king prawns and cook for 2–3 minutes, just until they turn pink and are cooked through.
Finish with the chopped parsley, lemon juice and a little freshly cracked black pepper.
Arrange the rested fillet steaks onto warm plates.
Serve alongside fondant potatoes, Tenderstem broccoli and roasted asparagus.
Spoon the creamy garlic prawn Thermidor generously over one side of each steak.
Finish with fresh parsley and, if using, black truffle shavings or a Parmesan crisp.