Air fryer roast beef with potato stacks and porcini sauce

That sounds like an incredible dish! Air fryer roast beef with potato stacks and porcini sauce could be a great combination of savory flavors and textures. The air fryer will help the roast beef get crispy on the outside while keeping it tender inside, and the potato stacks should have a deliciously crispy exterior with a soft interior. The porcini sauce would bring a rich, earthy depth to the whole meal. Here’s a general outline of how you could prepare it:

Ingredients:

For the roast beef:

• 1-1.5 lb roast beef (like a small top sirloin or rib-eye)
• Olive oil
• Salt and pepper
• Fresh garlic (crushed)
• Fresh rosemary or thyme (optional)

For the potato stacks:

• 4-5 medium Yukon gold or Russet potatoes
• Olive oil or melted butter
• Fresh thyme or rosemary
• Salt and pepper
• Parmesan cheese (optional)

For the porcini sauce:

• 1 oz dried porcini mushrooms
• 1 cup beef or vegetable broth
• 1/2 cup heavy cream
• 1 small shallot (minced)
• 2 tbsp butter
• 1 tsp fresh thyme or rosemary
• Salt and pepper

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Instructions:

Roast Beef:

1. Preheat the air fryer to 400°F (200°C).
2. Season the beef with olive oil, salt, pepper, crushed garlic, and herbs.
3. Place the beef in the air fryer basket and cook for 20-30 minutes, depending on the size and desired doneness, flipping halfway through. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Let it rest before slicing.

Potato Stacks:

1. Preheat the oven to 375°F (190°C) if you’re finishing the potato stacks in the oven, or set your air fryer to 350°F.
2. Slice the potatoes thinly (about 1/8 inch) using a mandoline or sharp knife.
3. Toss the potato slices in melted butter or olive oil, salt, pepper, and fresh herbs.
4. Stack the potatoes in small muffin tins or ramekins, layering and slightly overlapping them. You can also do this in the air fryer basket, stacking them neatly.
5. Bake or air fry for about 25-30 minutes until golden and crispy on the edges.

Porcini Sauce:

1. Rehydrate the porcini mushrooms by soaking them in warm water for 20-30 minutes. Strain the mushrooms, reserving the liquid, and chop them up finely.
2. In a pan, melt the butter over medium heat. Add the shallots and sauté until softened.
3. Add the chopped porcini mushrooms and sauté for another 3-5 minutes.
4. Pour in the reserved mushroom soaking liquid (about 1 cup) and the broth, simmering for 10 minutes to reduce slightly.
5. Stir in the cream and fresh herbs, and cook for another 5-7 minutes until the sauce thickens.
6. Season with salt and pepper to taste.

Plating:

1. Slice the roast beef and arrange it on a plate.
2. Place the crispy potato stacks beside the beef.
3. Drizzle the rich porcini sauce over the beef, or serve it on the side for dipping.

That should be a hearty, flavorful meal! Would you tweak any part of the recipe, or would you like more details on one of the steps?