Air Fryer Steak & Crispy Chips with 5-Minute Béarnaise

Looking for the perfect restaurant-quality steak dinner at home? This Air Fryer Steak & Crispy Chips with 5-Minute Béarnaise delivers tender, juicy fillet steak paired with golden, crunchy chips—all cooked effortlessly in the Instant Vortex Air Fryer.

With minimal prep and hands-off cooking, this meal is perfect for a date night or special occasion. The blender Béarnaise sauce comes together in just 5 minutes, adding a rich, buttery finish to your dish. No complicated techniques—just foolproof, delicious results!

SERVS: 2
PREP TIME 10 minutes
COOK TIME: 35 minutes
EQUIPMENT: INSTANT VORTEX AIR FRYER 

INGREDIENTS:

For the Steak & Chips:

• 3 large potatoes (no need to peel)
• Vegetable oil, salt, and pepper (as needed)
• 400g fillet steak (room temperature)
• 120g rocket leaves
• Lemon juice or balsamic vinegar (optional, for the rocket)

For the 5-Minute Blender Béarnaise Sauce:

• 3 egg yolks
• 1 tsp vinegar
• Dash of hot sauce
• 115g melted butter
• 2g tarragon (chopped)
• Salt & pepper (to taste)

PREPARATION METHOD:

Prep the Chips

• Wash the potatoes and cut them into 1cm-thick chunky batons.
• Place them in a bowl of cold water and let them soak for 1 hour.

Cook the Steak & Chips in the Air Fryer

• Drain the potatoes and pat them dry with a paper towel.
• Toss them with vegetable oil, salt, and pepper, then place in Drawer 1 of the Instant Vortex.
• Drizzle a little oil over the steak and season generously with salt and pepper. Place it in Drawer 2.
• Set Drawer 1 (Chips) to Air Fry → 190°C → 25 minutes.
• Set Drawer 2 (Steak) to Grill → 205°C → 10 minutes (for rare-medium rare).
• Press ‘SyncFinish’ to ensure both finish cooking at the same time.

Rest the Steak & Crisp Up the Chips

• Remove the steak and cover with foil + a tea towel to rest for 10 minutes.
• Set Drawer 1 (Chips) to Air Fry → 205°C → 10 more minutes for extra crispiness.

Make the Blender Béarnaise (5 Minutes!)

• Add egg yolks, vinegar, hot sauce, and salt to a jug.
• Using a stick blender, blend until smooth.
• Slowly drizzle in hot melted butter while blending until thick and creamy.
• Stir in chopped tarragon and season to taste.

Serve & Enjoy!

• Slice the rested steak into medallions and serve with crispy chunky chips and rocket leaves.
• Drizzle with homemade Béarnaise sauce and enjoy!