Recipe may contain milk, sesame and lactose.
Want to make succulent steak and sides in the air fryer It’s so quick and easy, you’ll be amazed at the results!
500g sweet potato, peeled, cut into wedges
70g (1/4 cup) crème fraîche
1 tbsp milk
1 tbsp horseradish sauce
2 tsp chopped fresh tarragon, plus extra sprigs, to sprinkle
1 small green shallot, finely chopped
2 x 225g porterhouse steaks
4 large flat mushrooms
50g garlic butter, chopped
Watercress sprigs, to serve
5 Method Steps
Step 1Place sweet potato(500g sweet potato, peeled, cut into wedges) in basket of the air fryer. Heat to 180°C. Spray with oil and sprinkle with salt. Cook, turning halfway, for 20 minutes or until crisp. Set aside and keep warm.
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Step 2Meanwhile, combine the crème fraîche (70g (1/4 cup) crème fraîche), milk (1 tbsp milk), horseradish (1 tbsp horseradish sauce), tarragon (2 tsp chopped fresh tarragon, plus extra sprigs, to sprinkle) and shallot (1 small green shallot, finely chopped) in a bowl. Season.
Step 3Place the steaks (2 x 225g porterhouse steaks) in the basket. Cook, turning halfway, for 10 minutes. Transfer steaks to a plate, cover with foil and set aside for 5 minutes to rest.
Step 4While the steaks are resting, place the mushrooms (4 large flat mushrooms), base-side up, in the air fryer basket. Sprinkle with extra tarragon. Spray with oil and place the butter (50g garlic butter, chopped) on the gills of the mushrooms. Cook for 5 minutes.
Step 5Divide the sweet potato, mushrooms and steak between serving plates. Drizzle with crème fraîche mixture. Serve with watercress (Watercress sprigs, to serve).
Note: If you feel creative, try making your own garlic butter ahead and freeze for up to three months.
All quantities above are averages