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Rôti de bœuf au air fryer - Etape

Air Fryer Roast Beef

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5/5 (7)
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main course
Cuisine: French
Servings: 4
Author: Marc Winer

Ingredients

Roast

  • 1 beef roast 600 to 800 g
  • 1 tablespoon neutral-flavored oil grapeseed or sunflower

Seasoning

  • 1 teaspoon fine salt
  • 0,5 teaspoon black pepper
  • 1 teaspoon dried thyme or dried rosemary, optional
  • 1 clove garlic halved, optional

Procédé

Preparation

  • Remove the roast from the refrigerator 30 minutes before cooking.
    1 beef roast
  • Pat the roast thoroughly dry with paper towels.
  • Coat the roast evenly with oil.
    1 tablespoon neutral-flavored oil
  • Rub the salt, pepper, and dried herbs all over the roast.
    1 teaspoon fine salt, 0,5 teaspoon black pepper, 1 teaspoon dried thyme
  • Insert the halved garlic clove into the roast, if using.
    1 clove garlic

Air Frying

  • Preheat the air fryer to 200 °C for 5 minutes.
  • Place the roast in the hot basket, making sure it does not touch the sides.
  • Cook to your desired doneness: 20 to 22 minutes for rare, 25 to 27 minutes for medium, or 30 minutes for well-done; turn the roast halfway through cooking.
  • Check the temperature in the center of the thickest part: aim for 52 to 54 °C for rare and 58 to 60 °C for medium.

Resting and Serving

  • Remove the roast, cover it with aluminum foil, and let it rest for 10 minutes.
  • Slice thinly against the grain and serve immediately.

Notes

  • A probe thermometer is the most reliable tool: aim for 52–54 °C at the center for rare and 58–60 °C for medium (remove the roast slightly before it reaches the target, as the temperature will continue to rise while it rests).
  • Resting the roast for 10 minutes under aluminum foil is essential for redistributing the juices and preventing it from drying out.
  • Bringing the meat out 30 minutes ahead of time and drying it well promotes better browning; preheating for 5 minutes at 200 °C helps form a crust quickly.
  • Turn the roast halfway through cooking and leave space around it to avoid creating a “steam” zone against the basket; if it sticks, wait 2 minutes before moving it.
  • Use an oil with a high smoke point (grapeseed, high-oleic sunflower, deodorized rapeseed); avoid olive oil at 200 °C.
  • For a large roast (about 1,5 kg), use 180 °C (25 min, then 25–30 min after turning) rather than extending the cooking time at 200 °C.
  • A ground or rolled roast must reach at least 70 °C at the center; never cook a roast that is still frozen.
Did you make this recipe?Tag @marcwiner on Instagram!