Succulent and tender beef with a tasty herb crust is even better when cooked in the humble air fryer. Serve with creamy mushroom sauce & roast potatoes.
Preheat a 7-litre air fryer to 200°C/400°F for 5 minutes.
Brush beef with 2 teaspoons of the the oil and season.
Taking care, place beef in the air fryer basket; at 200°C/400°F, cook for 15 minutes, turning halfway through cooking time, until browned all over.
Meanwhile, combine the breadcrumbs, parmesan, parsley, tarragon, half the chives and half the garlic in a bowl, then season. Transfer beef to a plate and pat dry with paper towel. Working quickly, spread 2 tablespoons of the mustard over the top and sides of the beef, sprinkle with paprika, then firmly press on breadcrumb mixture. Spray breadcrumbs generously with cooking spray.
Return beef to the air fryer basket, then cover basket tightly with foil. Reset the temperature to 180°C/350°F; cook for 30 minutes. Remove foil.
Toss mushrooms in remaining oil and add to the air fryer basket with beef; cook, without foil, for a further 10 minutes until beef is medium or cooked to your liking (see testing meat when ready to right) and mushrooms are browned. Transfer beef to a dish; cover loosely with foil and rest for 15 minutes.
Meanwhile, to make creamy mushrooms, combine cream and remaining garlic and mustard in a medium saucepan over medium heat; add the mushrooms and any
cooking juices from the bottom of the air fryer pan and bring to the boil. Reduce heat; simmer, stirring occasionally, for 5 minutes or until sauce thickens slightly.
Stir in remaining chives and season to taste.
Thinly slice beef and serve with creamy mushrooms and roast potatoes.testing meat when readyInsert a meat thermometer into the thickest part of the beef. The internal temperature should reach:
* rare 55–60°C/130–140°F
* medium–rare 60–65°C/140–150°F
* medium 65–70°C/150–160°F
* medium–well done 70–75°C/160–170°F
* well done 75°C/170°F