A whole beef tenderloin is one of the most tender, elegant cuts you can cook—and the air fryer delivers a beautifully caramelised crust with a perfectly even blush inside. This method keeps things simple and reliable, making it ideal for entertaining or a special Sunday roast. Paired with garlicky Hudson Meats potato gratin, bright broccolini, and a rich ready made Hudson Meats Diane sauce, it’s a complete, restaurant-style meal at home.
Prep 15mins Cook time 25-50mins Serves 6
Ingredients
1kg whole beef tenderloin
250g Hudson Meats Potato Gratin
2 tbsp olive oil
1–1½ tsp salt
½–1 tsp freshly cracked black pepper
To serve
2 bunches broccolini, trimmed
800g Hudson Meats Potato Gratin
Hudson Meats Diane Sauce
Method
Remove the tenderloin from the fridge 30 minutes before cooking. Meanwhile preheat oven to 160°C. Place the potato gratin in the oven and cook for 45-50mins.
Preheat air fryer to 190°C for 3 minutes.
Pat dry the beef tenderloin thoroughly with paper towels. Season the beef all over with salt and pepper, and rub with olive oil. Place beef in the air fryer basket.
Cook the tenderloin for 20 minutes*, turning the meat over halfway through cooking to ensure an even crust. For medium rare cook for a further 2-5 minutes or until internal temperature has reached 52–55°C or for medium a further 5-7 minutes or until internal temperature has reached 58–64°C. Remove the beef from air fryer, loosely cover with foil, and rest for 10–15 minutes before slicing.
Meanwhile steam brococolini until just tender. Heat Diane sauce in a saucepan over low to medium heat.
Slice the beef into thick medallions. Serve with a generous spoon of Diane sauce, a portion of creamy potato gratin, and broccolini on the side.
Note: Cooking time may vary slightly depending on air fryer model and thickness of the cut. Use a meat thermometer to check doneness.