Name: Air-fried kale with filet mignon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz beef tenderloin steak, 1 1/2 inches thick, patted dry; 3.5 oz kale, stems removed, leaves torn into large pieces; 2 tsp extra virgin olive oil; 1/4 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Ingredients

7 items

8 oz beef tenderloin steak, 1 1/2 inches thick, patted dry
3½ oz kale, stems removed, leaves torn into large pieces
2 tsp extra virgin olive oil
¼ tsp garlic powder
1 tsp salt
½ tsp black pepper
1 tsp lemon juice

Instructions

Prep 15 min · Cook 10 min

Rub the steak with half the olive oil. Season on all sides with half the salt and half the black pepper. Let it sit at room temperature while the air fryer preheats to 300°F.
Wash the kale and dry it completely with a towel or salad spinner. In a large bowl, toss the dry kale leaves with the remaining olive oil, the garlic powder, the rest of the salt, and the rest of the black pepper until evenly coated.
Place the kale in the air fryer basket in a single layer, likely working in two batches to avoid crowding. Air fry for 10 to 12 minutes, shaking the basket halfway through, until the edges are crisp and light.
While the kale air fries, heat a 10-inch skillet over medium-high heat until the pan is very hot. Place the steak in the pan and cook for 3 to 4 minutes, flip, and cook for 3 to 4 minutes more. Done when browned and reaches 145°F, pull at 145°F).
Remove the steak from the pan and let it rest for 5 minutes. Transfer the steak and the crispy kale chips to a plate. Finish the kale with a squeeze of lemon juice.

Nutrition

Ingredients

Instructions

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