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Place sweet potato in basket of the air fryer. Heat to 180°C. Spray with oil and sprinkle with salt. Cook, turning halfway, for 20 minutes or until crisp. Set aside and keep warm.
Meanwhile, combine the crème fraîche, milk, horseradish, tarragon and shallot in a bowl. Season.
Place the steaks in the basket. Cook, turning halfway, for 10 minutes. Transfer steaks to a plate, cover with foil and set aside for 5 minutes to rest.
While the steaks are resting, place the mushrooms, base-side up, in the air fryer basket. Sprinkle with extra tarragon. Spray with oil and place the butter on the gills of the mushrooms. Cook for 5 minutes.
Divide the sweet potato, mushrooms and steak between serving plates. Drizzle with crème fraîche mixture. Serve with watercress.