⏱️ Time
- Prep: 5 minutes
- Cook: 8–10 minutes
- Sauce: 5 minutes
- Total: ~15 minutes
🍽️ Serves
2 people
Ingredients
Steak
- 2 sirloin or rump steaks (2–2.5 cm / 1 inch thick)
- 1 tbsp olive oil
- Salt & black pepper
Diane Sauce
- 1 tbsp butter
- 1 small shallot or ½ small onion, very finely chopped
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- ½ cup beef stock
- ¼ cup double cream
- 1 tsp lemon juice
- 1 tbsp chopped parsley
Preparing the Steaks
- Bring to room temperature
Take steaks out of the fridge 10 minutes before cooking. - Season
Rub with olive oil, salt, and pepper on both sides.
Air Frying the Steaks
- Preheat air fryer
- 200°C / 400°F for 3–5 minutes
- Cook
- Place steaks in the basket in a single layer
- Air fry:
- Medium-rare: 7–8 minutes
- Medium: 9–10 minutes
- Turn halfway through
- Rest
- Remove steaks and rest 5 minutes (very important for juiciness)
Making the Diane Sauce
- Melt butter
- In a small pan over medium heat
- Soften aromatics
- Add shallot/onion and cook 2 minutes
- Add garlic and cook 30 seconds
- Build flavour
- Stir in Dijon mustard and Worcestershire sauce
- Pour in beef stock and simmer 2–3 minutes
- Finish creamy
- Stir in cream and lemon juice
- Simmer gently until slightly thickened
- Taste and season if needed
To Serve
- Spoon the warm Diane sauce over the rested steaks
- Sprinkle with chopped parsley
