Air Fryer Beef Roast

Ingredients

• 900 g Beef roast (Choose a piece with little fat, remove the silverskin if desired)
• 1 c. à soupe Olive oil (For searing)
• 1 c. à café Salt (Season before searing)
• 1 c. à café Ground black pepper (Add at the end to avoid bitterness)
• 30 g Unsalted butter (Cut into small pieces and place on the roast before cooking)
• 1 feuille Aluminum foil (For the final rest of the roast)

Instructions

1. Meat rest

   Remove the roast from the refrigerator 1 hour before cooking to reach room temperature.

   Time: PT1H

2. Prepare the meat

   Remove the silverskin if desired, season the roast generously with salt (pepper will be added later).

   Time: PT5M

3. Sear the roast

   Heat the pan over medium heat, add 1 c. à soupe olive oil, then place the roast. Sear each side until a golden color is achieved (about 2 min per side).

   Time: PT7M

4. Prepare the air fryer

   Transfer the roast to the air fryer basket, place the butter pieces (30 g) on top.

   Time: PT2M

5. Air fryer cooking

   Set the air fryer to 240°C and cook for 20 minutes. Turn the roast halfway through (after 10 minutes) for even coloring.

   Time: PT20M

   Temperature: 240°C

6. Check internal temperature

   Insert the probe into the center of the thickest part; the ideal cooking temperature is 70°C.

   Time: PT2M

7. Rest under aluminum

   Remove the roast, wrap it in aluminum foil and let rest 10‑12 minutes. This allows the juices to redistribute and the meat to stay warm.

   Time: PT12M

8. Slice and serve

   Unwrap the roast, slice thinly, sprinkle with freshly ground black pepper and serve with the cooking juices.

   Time: PT5M

Nutrition Facts

Calories

625

Protein

17.5 g

Carbohydrates

0 g

Fat

37.5 g

Fiber

0 g

Ingredient Substitutions

• Instead of Beef roast: Beef filet, Rump steak
• Instead of Olive oil: Canola oil, Clarified butter
• Instead of Salt: Sea salt, Himalayan pink salt
• Instead of Ground black pepper: White pepper, Spice blend
• Instead of Unsalted butter: Margarine, Coconut oil
• Instead of Aluminum foil: Parchment paper

Equipment Needed

• Heavy‑bottomed skillet (saucepan)
• Cooking plate or plancha (for searing) (optional)
• Air fryer
• Meat thermometer (probe)
• Kitchen tongs
• Cutting board
• Chef's knife
• Aluminum foil
• Serving platter

Critical Steps — Do Not Skip

• Rest the meat 1 hour before cooking
• Sear the roast on all sides
• Turn the roast halfway through in the air fryer
• Check internal temperature (70 °C)
• Rest under aluminum foil 10‑12 minutes

Chef Tips from the Video

• Use lightly salted butter for a subtle flavor contrast.
• Add a sprig of thyme or rosemary on the butter before cooking for extra aroma.
• After resting, drizzle the slices with the recovered cooking juices.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3‑4 days.

Freezer: Wrap well and freeze up to 2 months.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Season the roast the day before and keep it in the refrigerator, then remove it 1 hour before cooking.
• Sear it in advance, then refrigerate the seared roast; cook directly in the air fryer the same day.