Air Fryer Filet Mignon
Air Fryer Filet Mignon features thick-cut filet mignon, olive oil, and a fresh herb compound butter; air fry at 400°F for 14 minutes until the crust is perfect and the center is butter-tender.
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Method
- 1
Remove filets from fridge 30 minutes before cooking. Pat completely dry.
- 2
Rub with olive oil. Season all sides with coarse salt and pepper.
- 3
Air fry at 400°F for 10-14 minutes for medium-rare (130°F internal), flipping halfway.
- 4
Mix compound butter ingredients. Place a generous knob on each filet immediately after cooking.
- 5
Rest 5-8 minutes. The butter melts into a sauce as the steak rests.
Pro tip. Filet is lean and tender — it relies on the butter and seasoning for flavor. Don't overcook it; this cut gets tough past medium. The compound butter melting over the resting steak creates a built-in sauce. Pull at 125°F for perfect medium-rare after rest.
Why the air fryer wins here
- Ready in 14 minutes. The same dish takes about 25 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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