Air Fryer Steak & Crispy Chips
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:
1- 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.
2- 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.
3- 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.
4- 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.
5- Serve & Enjoy!
- Slice the rested steak into medallions and serve with crispy chunky chips and rocket leaves.
- Drizzle with homemade Béarnaise sauce and enjoy!
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