Ingredients
1.3kg topside beef roast
Olive oil spray
Sea-salt flakes and freshly ground black pepper, to season
POTATO STACKS
800g medium-sized potatoes, thinly sliced
1/4 cup extra virgin olive oil
1 tsp dried oregano
2 cloves garlic, crushed
PORCINI SAUCE
2 Tbsp dried porcini mushrooms
1/4 cup boiling water
1 cup thickened cream
1/2 beef stock cube
PARMESAN GREEN BEANS
400g green beans
1 Tbsp extra virgin olive oil
1/3 cup finely grated parmesan
Method
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Preheat air fryer to 180°C. Tie beef at 2cm intervals with kitchen string to compact. Spray with oil; season, put in fryer. Cook for 40 minutes, turning halfway, for medium or until cooked to your liking. Transfer beef to a tray, cover with foil, rest for 30 minutes.
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Meanwhile, put potatoes in a bowl of cold water for 20 minutes. Drain; dry on paper towel-lined oven tray. Put in a bowl with olive oil, oregano and garlic; toss to combine; season. Stack, secure with toothpick or small skewer.
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For Potatoes, line air fryer basket with a 50cm piece of foil. Put stacks on foil, fold over excess foil and secure. Cook for 15 minutes at 180°C, open foil, cook for a further 15 minutes or until golden.
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To make Sauce, put mushrooms in a small saucepan, cover with boiling water. Set aside for 5 minutes. Reserve liquid, remove mushrooms and finely chop. Return mushrooms to liquid with cream and stock. Cook on medium heat for 3 minutes or until thickened.
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For Beans, toss all ingredients in a medium bowl; season. Air-fry for 8 minutes at 180°C until tender.
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Thinly slice beef, serve with potatoes, beans and sauce.
Air fryer cook's tips
- Depending on the size of your air fryer, you may need to cook the potatoes in batches.
- Try adding a little truffle oil to the porcini sauce to enhance and boost the flavour.
You might also like to make Fast Ed's roast chicken with winter vegetables