You’ll Need
500g sirloin or rump steak, cut into bite-sized strips
600g potatoes, diced into small cubes
250g chestnut mushrooms, sliced
1 small onion, finely sliced, 1 tbsp olive oil
1 tsp sea salt, ½ tsp black pepper, 1 tsp garlic powder
Steak Diane Sauce
150ml double cream
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tbsp tomato purée
1 clove garlic, finely grated
1 tsp cracked black pepper
20g butter
Optional but Dangerous
Parmesan shavings
Spring onions
Garlic bread
Extra sauce
Method
Preheat your air fryer to 200°C.
Toss the potatoes with half the olive oil, salt, pepper, and garlic powder.
Air fry for 18–20 minutes, shaking every 5 minutes, until crisp and golden.
Meanwhile toss the steak strips with the remaining olive oil and a pinch of salt and pepper.
Add the mushrooms and onion to a foil tray or heatproof dish.
Air fry at 190°C for 6–8 minutes until softened and lightly browned.
Add the steak strips to the air fryer basket during the final 6–8 minutes of cooking.
Cook until browned around the edges but still juicy.
In a small saucepan melt the butter and stir through the garlic, mustard, Worcestershire sauce, tomato purée, cracked black pepper, and cream.
Simmer gently until thick, rich, and glossy.
Transfer the potatoes into a serving tray.
Scatter over the steak, mushrooms, and onions.
Pour over the hot Diane sauce generously.
Finish with parmesan or spring onions if using.
Serve immediately while everything is still steaming hot.