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Air Fryer Filet Mignon

Air fryer filet mignon with a deeply seared herb-butter crust and a juicy, tender pink center. Preheated at 400°F and flipped halfway for easy medium-rare (130°F) results in under 20 minutes.
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Prep Time 7 minutes
Cook Time 12 minutes
rest 5 minutes
Total Time 24 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Steaks
  • 2 filet mignon steaks About 6–8 oz each, ~1.5 inches thick
  • 1 tbsp olive oil
  • 1 tsp coarse sea salt
  • 0.5 tsp cracked black pepper
  • 0.5 tsp garlic powder
For the Herb Butter
  • 3 tbsp unsalted butter Softened
  • 1 garlic clove Minced
  • 1 tsp fresh rosemary Finely chopped
  • 1 tsp fresh thyme leaves
  • 0.25 tsp salt

Equipment

  • 1 air fryer

Method
 

Prep and season
  1. Remove the filet mignon steaks from the fridge and let them sit at room temperature for 30 minutes, then pat completely dry with paper towels.
  2. Rub the steaks with olive oil, then evenly season with coarse sea salt, cracked black pepper, and garlic powder, pressing the seasoning into the surface.
Air-fry and make herb butter
  1. Preheat the air fryer to 400°F for 5 minutes so the steaks get a hot sear on contact.
  2. Place the steaks in a single layer (not touching) and air fry for 10–12 minutes total, flipping halfway, until medium-rare registers 130°F internal temperature.
  3. While the steaks cook, mash together unsalted butter, garlic clove, fresh rosemary, fresh thyme leaves, and salt until fully combined.
Rest, slice, and serve
  1. Transfer the steaks to a plate and immediately top each with a spoonful of herb butter.
  2. Tent loosely with foil and rest for 5 minutes to let the butter melt into a glossy sauce.
  3. Slice and serve whole or against the grain, spooning any melted herb butter over the top.

Notes

For the juiciest medium-rare center, use an instant-read thermometer and target 130°F before resting (it rises during the 5-minute rest). Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in the air fryer at 300°F for 2–4 minutes. Freeze cooked steak once cooled for up to 2 months; thaw overnight in the fridge and reheat carefully. For a dairy-light swap, use a plant-butter alternative for the herb butter to reduce saturated fat.