Air Fried Filet Mignon
Creamy, juicy, and seared to perfection, this Air Fried Filet Mignon delivers restaurant-quality steak with minimal fuss.
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Servings: 2 servings
Equipment
- Air Fryer
- Mixing Bowl
- Meat Thermometer
Ingredients
Ingredients
- 2 steaks Filet Mignon 6 to 8 ounces each, at room temperature and pat dry.
- 1 tablespoon Olive Oil For rubbing the steaks, room temperature.
- 1 teaspoon Salt Kosher or sea salt, measured.
- 1 teaspoon Black Pepper Freshly ground is best.
- 1 teaspoon Garlic Powder For savory depth.
- 1 teaspoon Rosemary Finely chopped, optional.
- 1 teaspoon Thyme Fresh or dried, optional.
- 1 tablespoon Butter Unsalted, room temperature for finishing.
- 1 tablespoon Worcestershire Sauce For extra umami, room temperature.
- 1 teaspoon Smoked Paprika Adds a subtle smoky warmth.
Instructions
- Bring steaks to room temperature: Remove the filet mignon from the fridge 30 minutes before cooking and pat dry with paper towels to ensure a good sear.
- Preheat the air fryer: Preheat the Air Fryer to 400°F for 5 minutes so the basket is hot and ready.
- Season the steaks: Rub each steak with 1/2 tablespoon olive oil. Season generously with salt, black pepper, and garlic powder. If using, sprinkle rosemary, thyme, and smoked paprika evenly.
- Place in the air fryer: Arrange the steaks in a single layer in the air fryer basket without overcrowding.
- Cook to doneness: Cook the Filet Mignon in the Air Fryer based on desired doneness: 10-12 minutes for medium-rare, flipping halfway. Adjust 1–2 minutes more for medium, less for rare.
- Finish with butter and Worcestershire: In the last minute, brush steaks with a mixture of butter and Worcestershire sauce for a glossy, savory finish.
- Rest before slicing: Rest the steak for 5 minutes before slicing and serving to let juices redistribute.
Notes
Letting steaks come to room temperature ensures even cooking. Pat dry for better crust. Use a thermometer for doneness.