Air-Fryer Steak with Red Wine Jus & Creamy Mash
A thick rump or sirloin steak air-fried to medium-rare, sliced into medallions, served on creamy mashed potato with steamed tenderstem broccoli and a glossy red-wine reduction poured over the top. Pub meal at home.
This is the steak dinner you'd order at a gastropub on a Friday night — a thick steak sliced into medallions, served on creamy mash with tenderstem broccoli and a red-wine-and-shallot reduction. The plating is the whole game. The cooking itself is straightforward.
The air-fryer steak technique: rest the steak at room temperature 30 minutes, season heavily with salt and pepper, air-fry at 200°C for 8–10 minutes for a 1¼-inch thick steak (medium-rare). Rest 5 minutes before slicing. Slice across the grain into ¾-inch medallions for the plate-appeal arrangement.
The jus is made in 5 minutes in a saucepan while the steak rests: finely chopped shallot softened in butter, ½ cup red wine, ½ cup beef stock, simmered to a glossy reduction.
The photo shows the assembled plate: sliced steak medallions fanned across mash, glossy dark jus poured down the slices and pooling on the mash, tenderstem broccoli arranged to one side, the kind of plating that says "I'm taking this seriously."
Method
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01
Rest the steaks
Take steaks out of the fridge 30 minutes before cooking. Pat very
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02
Boil the potatoes
Cover cubed potatoes with salted water, boil 15 minutes until very
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03
Make the mash
Mash potatoes smooth with butter, cream, salt, and pepper. Keep
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04
Air fry the steaks
Heat the air fryer to 400°F (200°C). Cook steaks 6–8 minutes for
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05
Make the jus
While steaks rest, melt 1 tbsp butter in a small saucepan. Add
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06
Slice the steaks
Cut across the grain into ¾-inch medallions.
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07
Plate
Spoon a generous mound of mash onto each plate. Arrange steak