Chateaubriand in the Air Fryer
Chateaubriand in the air fryer gives you a juicy, pink centre cut of beef fillet with a crisp crust all the way round. It is served in thick slices with homemade herb butter that melts down over the hot meat.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 1 Bowl
- 1 Brush
- 1 Meat thermometer
Ingredients
Chateaubriand
- 800 g chateaubriand Centre cut of beef fillet, at room temperature for 30 minutes
- 1 tbsp olive oil For brushing
- 1 tsp flaky sea salt
- 1 tsp black pepper Freshly ground
Herb butter
- 100 g butter Softened
- 2 clove garlic Finely grated
- 2 tbsp parsley Freshly chopped
- 1 tbsp tarragon Freshly chopped
- 1 tsp lemon juice
0.5 tsp salt
Instructions
Preparation
- Take 800 g chateaubriand out of the fridge 30 minutes before cooking, and pat the meat completely dry. A piece of meat that is at room temperature and dry gets a far better crust in the air fryer.
- Brush the meat all the way round with 1 tbsp olive oil, and season it generously with 1 tsp flaky sea salt and 1 tsp black pepper.
- In a bowl, beat 100 g butter until soft, then stir in 2 clove garlic, 2 tbsp parsley, 1 tbsp tarragon, 1 tsp lemon juice and 0.5 tsp salt. Chill the herb butter while the meat roasts.
Cooking in the air fryer
- Preheat the air fryer to 200 °C fan for 3-4 minutes.
- Place the chateaubriand in the basket with air all the way round the piece, and roast it at 200 °C for 8 minutes.
- Turn the meat, and continue roasting at 200 °C for 8-14 minutes depending on thickness. Insert the meat thermometer into the thickest part: 52 °C gives rare, 56 °C medium rare and 60 °C medium.
- Take the meat out, place it on a cutting board, and cover it loosely with foil. Let it rest for 10 minutes, so the juices spread through the whole piece.
Serving
- Cut the chateaubriand into slices about 1.5 cm thick, against the grain.
- Serve the slices with a knob of cold herb butter on top, so it melts down over the hot meat.
Notes
Tips for a perfect result:
Use a meat thermometer rather than the clock — a chateaubriand varies in thickness, and the last few degrees go quickly. Take the meat out 2-3 °C below the core temperature you want, as the temperature keeps rising while it rests. Variation:
Replace the herb butter with a classic béarnaise, or stir a couple of tablespoons of blue cheese into the butter for a stronger version. Serving:
Serve with fries from the air fryer, roasted root vegetables or a crisp salad with mustard dressing. About the cut:
Chateaubriand is a piece of meat cut from the beef fillet — more precisely the thick centre section. Ask your butcher for an even piece of about 800 g, so it roasts evenly all the way through. Portion size:
If your air fryer is on the smaller side, you can divide the meat into two pieces and roast them in two batches. In that case, reduce the roasting time by 4-5 minutes per piece.
Use a meat thermometer rather than the clock — a chateaubriand varies in thickness, and the last few degrees go quickly. Take the meat out 2-3 °C below the core temperature you want, as the temperature keeps rising while it rests. Variation:
Replace the herb butter with a classic béarnaise, or stir a couple of tablespoons of blue cheese into the butter for a stronger version. Serving:
Serve with fries from the air fryer, roasted root vegetables or a crisp salad with mustard dressing. About the cut:
Chateaubriand is a piece of meat cut from the beef fillet — more precisely the thick centre section. Ask your butcher for an even piece of about 800 g, so it roasts evenly all the way through. Portion size:
If your air fryer is on the smaller side, you can divide the meat into two pieces and roast them in two batches. In that case, reduce the roasting time by 4-5 minutes per piece.
Nutrition
Calories: 498kcalCarbohydrates: 1gProtein: 44gFat: 36gSaturated fat: 18gPolyunsaturated fat: 2gMonounsaturated fat: 13gTrans fat: 1gCholesterol: 160mgSodium: 920mgPotassium: 620mgFiber: 0.2gSugar: 0.3gVitamin A: 820IUVitamin C: 3mgCalcium: 32mgIron: 4mgNet carbohydrates: 0.8g
