Air Fryer Filet Mignon Juicy Tender

Love beef air fryer recipes? Try my air fryer meatballs, air fryer meatloaf, air fryer hamburgers, and air fryer steak recipe next. Friends, if you ever thought filet mignon was best left to the professionals, my recipe will convince you otherwise. By cooking filet mignon in the air fryer, you’re guaranteed a perfectly cooked cut of beef that’s tender, savory, and practically melts in your mouth. Each cut is topped with healthy portions of garlic butter, infusing every bite with garlicky goodness!

Why I love this recipe

The fastest way to cook this cut. I have a more traditional pan-seared filet mignon recipe, but when I want results FAST, I break out the air fryer. Guaranteed results. Ovens, grills, and stovetops can be temperamental, but the air fryer? That never fails. Tender and juicy. Filet mignon comes from the cow’s spine, which doesn’t work very hard (poor cow), thus making it THE most tender steak. Customize it. Use a marinade, swap the butter, or add fresh herbs to level up. I’ll give you more ideas later on.

Ingredients needed

Filet mignon steaks. For this recipe, I used filets that were 5-6 ounces each. Look for USDA Prime or Choice cuts that are deep red and even in thickness so they cook at the same time. Kosher salt and black pepper. To season. Olive oil. Although this steak is naturally quite fatty, I do like to add a touch of oil for the salt and pepper to stick and also to add that sizzle once it hits the air fryer. Garlic butter. To top the finished steaks. If possible, I prefer making this from scratch, as store-bought garlic butter always tastes off to me. Simply melt unsalted butter in a pan and sauté minced garlic until fragrant, then let it firm up in the fridge.

How to cook filet mignon in the air fryer

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 3- Serve. Serve the steaks with a spoonful of garlic butter on each.

Arman’s recipe tips

Let the steaks come to room temperature. They’ll cook more quickly and more evenly if they’re at room temp. Pat dry the steaks with paper towels to remove any extra moisture and help a nice crust develop. Rest the steaks. After they’re done cooking, I like to leave them untouched for 5 minutes so the juices have time to redistribute.

Storage instructions

To store: Store leftovers in an airtight container in the refrigerator for 2-3 days. I prefer filet mignon to be medium-rare as it remains tender and has more flavor. That said, you can cook it to your preferred doneness. Use a meat thermometer to check for the right temperature:

Rare. 120F Medium-rare. 130F Medium. 135F Medium-well. 140F Well-done. 150F

After the first 9 minutes, continue air frying in 1 ½ minute increments, stopping to check the temperature between each, until it’s 5 degrees away from your desired doneness.

Pan-sear first. While definitely optional, I find pan-searing helps the exterior of the steaks develop a caramelized crust. Sear them in an oiled skillet for 1-2 minutes on each side over medium-high heat. Marinade. Use my 3-ingredient marinade in place of the salt and pepper. Make garlic herb butter. Sauté fresh herbs (I prefer thyme or rosemary) in the garlic butter.

To freeze: Let the steaks cool completely, then freeze them in freezer containers for up to three months. Reheating: Air fry at 300F until warm or until the internal temperature reaches 130F.