Description
This BEST Air Fryer Filet Mignon recipe guides you to a melt-in-your-mouth tender steak cooked perfectly using an air fryer. Featuring a garlic herb butter topping and simple seasonings, this method ensures juicy, restaurant-quality filet mignon steaks with minimal effort and quick cooking time.
Ingredients
Scale
Filet Mignon
- 2 filet mignon steaks, about 8 oz each
- 1 tablespoon olive oil
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Garlic Herb Butter
- 2 tablespoons unsalted butter, softened
- 1 teaspoon fresh parsley, diced
- 1 teaspoon fresh thyme, diced
- 1 teaspoon fresh rosemary, diced
- 1 clove garlic, minced
Instructions
- Bring Steaks to Room Temperature: Remove the steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature for even cooking.
- Prepare Garlic Herb Butter: In a small bowl, mix the softened butter with parsley, thyme, rosemary, and minced garlic until well combined. Place this butter in the refrigerator to harden while you prepare the steaks.
- Season the Steaks: Pat the steaks dry with paper towels, rub all over with olive oil, then season both sides with fine sea salt and ground black pepper.
- Preheat Air Fryer: Preheat your air fryer to 400 degrees Fahrenheit.
- Cook the Steaks: Place the steaks in the air fryer basket without overcrowding. Cook for 10 to 11 minutes for medium-rare, flipping halfway through. Use an instant-read thermometer to check for an internal temperature of 130 degrees Fahrenheit.
- Rest and Serve: Transfer steaks to a plate immediately after cooking, top each steak with half of the garlic herb butter, loosely cover with aluminum foil, and let rest for 10 minutes to allow juices to redistribute and butter to melt.
Notes
- A 7-ounce filet mignon will take about 9 to 10 minutes to reach medium-rare; a 10-ounce filet will take about 12 to 13 minutes.
- For doneness: Rare (120°F initial, 125°F after resting), Medium Rare (130°F initial, 135°F after resting), Medium (140°F initial, 145°F after resting), Medium Well (150°F initial, 155°F after resting), Well Done (160°F initial, 165°F after resting).
- Cook more than two steaks in batches to avoid overcrowding and ensure proper browning.
- Store leftover steak in an airtight container in the fridge for up to 3 days.
- Garlic herb butter can be refrigerated separately for up to 1 week.
- To reheat, air fry at 350°F for 3 to 4 minutes, taking care not to overcook.
Nutrition
- Serving Size: 1 steak with herb butter
- Calories: 460 kcal
- Sugar: 0.5 g
- Sodium: 410 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.3 g
- Carbohydrates: 1 g
- Fiber: 0.1 g
- Protein: 30 g
- Cholesterol: 110 mg
