Wash the potatoes, then slice into batons just over 1cm thick. There’s no need to peel them. Place into a large bowl and cover them with cold water, then set aside for 1 hour.
Once ready to cook, drain the chips and pat dry with paper towel. Toss them in a little vegetable oil, salt and pepper then place them into drawer 1 of your Instant Vortex.
Drizzle a little oil over your fillet steak, then season it generously with salt and pepper and place into Drawer 2.
Select drawer 1, and select Air Fry. Set the temperature to 190°C and set the timer for 25 minutes. Select drawer 2, and select Grill. Set the temperature to 205°C and set the timer to 10 minutes (rare-medium rare). Press SyncFinish to ensure both drawers finish at the same time.
Once the cooking cycle has finished, remove the steak, and cover it with foil, then a tea towel, to rest for 10minutes, while you make the sauce and finish the chips.
Select Air Fry again on drawer 1, set the temp to 205°C and the time to 10 minutes, and let the chips cook for a further 10 minutes.
Meanwhile, make the béarnaise by adding the egg yolks, hot sauce, vinegar and salt to a jug, then use a stick blender to blend until smooth. Slowly drizzle the hot butter over the yolks, blending well as you go. Keep steaming in the butter until the sauce emulsifies and thickens, then stir in the chopped tarragon. Season to taste.
When the chips have finished, slice the rested steak into medallions, and plate up alongside the chips, rocket and drizzle the béarnaise on top.