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🍽️ Beef Filet Steak with Rosemary-Pepper Crust in the Air Fryer

450 kcal · 25 min · 2 servings

Beef Filet Steak with Rosemary-Pepper Crust in the Air Fryer Cook this in the MyFoody app →

Ingredients

Instructions

  1. 1. Take the 2 beef fillet steaks out of the packaging and pat them dry with paper towels. Never wash them, or they’ll lose flavour when frying.
  2. 2. Place the steaks on a board and let them rest at room temperature for 15 minutes. This helps them cook evenly.
  3. 3. Put the 15g peppercorns in a small, dry frying pan and toast them over medium heat.
  4. 4. Wait until the peppercorns darken and smell strongly aromatic. Then remove them from the heat immediately to prevent burning.
  5. 5. Grind the toasted peppercorns coarsely to finely in a mortar or spice grinder. Don’t pulverize them, or they’ll burn.
  6. 6. Pluck the needles from the 2 sprigs of rosemary and chop them very finely. Otherwise, large leaves will be tough in your mouth.
  7. 7. Mix the ground pepper, chopped rosemary and 1 tsp salt in a small bowl.
  8. 8. Rub the 2 steaks with 1 tbsp olive oil on both sides. The oil helps the crust to form.
  9. 9. Press the spice mixture firmly and evenly onto both sides of the steaks. Make sure there are no gaps.
  10. 10. Preheat the air fryer to 200 °C and heat it empty for 3 minutes. This provides immediate heat.
  11. 11. Place the steaks in the air fryer basket and fry them for 8 minutes at 200 °C, turning them halfway through, until the crust is golden brown.
  12. 12. Take the steaks out and let them rest on a warm plate for 5 minutes. This allows the juices to redistribute in the meat.
  13. 13. Melt the 30g butter in a small frying pan over medium heat until it’s lightly brown and smells nutty.
  14. 14. Cut the steaks into thick slices and arrange them on plates. The crust should be crispy and dark brown.
  15. 15. Pour the warm brown butter over the slices of meat. It’s perfect when the meat is tender, but still pink in the middle.

Nutrition per serving