Filet Mignon in the Air Fryer
Filet mignon is the most tender cut of beef and also one of the most expensive, so overcooking it hurts. Air fryer filet mignon gives you a browned crust and a rosy center in about 10 minutes, with no smoke and no pan to scrub. Use the time chart below for rare through well done, and the thermometer to hit your target.
- Temperature
- 400°F200 °C
- Total time
- 25min
- Prep time
- 10min
- Servings
- 2
- Internal temp
- 145°F63 °C
- Per serving
- 380kcal
Why the air fryer works for filet mignon
Filet mignon comes from the tenderloin, a muscle that does very little work and carries almost no fat. That is why it is so soft, and also why it has less flavor than a ribeye and dries out quickly. The air fryer helps on both counts. Strong, dry air browns the surface fast, which builds flavor through the Maillard reaction, while the short cook time leaves the center rosy.
A skillet needs a hot pan, oil and an oven finish. The air fryer does the sear and the roast in one step, and it makes thick, round filets easy to cook evenly because the heat reaches the steak from every side. The one thing you cannot skip is a thermometer, since a few degrees decide the result.
How to make filet mignon in the air fryer
Tap a time to start a timer.
- Bring to room temperature Take the steaks out of the refrigerator ahead. A steak that is cold in the middle needs longer, which overcooks the outside.
- Pat dry and season Pat the steaks completely dry with paper towels. Rub them with the oil and season all sides, including the edges, with the salt and pepper.
- Preheat Preheat the air fryer to 400 °F for so the surface sears the moment the steaks go in.
- Cook Place the steaks in the basket with space between them. For a 1½ inch steak, cook for , flipping after , which gives medium-rare. Start checking with a thermometer early. Mix the butter, garlic and thyme in a small bowl while the steaks cook.
- Check the temperature Insert an instant-read thermometer sideways into the center. Many cooks pull filet mignon at 130–135 °F for medium-rare, since it rises about 5 degrees as it rests. The USDA recommends 145 °F with a 3-minute rest, so cook to that if you prefer medium.
- Rest and finish Move the steaks to a plate, spread the garlic butter on top and let them rest for . The butter melts into a sauce and the juices settle back into the meat.
Times and temperatures
| Filet Mignon | Temperature | Time |
|---|---|---|
| Medium-rare, 1½ inchesPull at 130–135 °F | 400 °F (200 °C) | 10 min |
| Medium, 1½ inches | 400 °F (200 °C) | 12 min |
| Thick-cut, 2 inchesFor medium-rare | 400 °F (200 °C) | 12–14 min |
| Bacon-wrapped | 380 °F (190 °C) | 14–16 min |
| FrozenFlip halfway | 380 °F (190 °C) | 16–20 min |
Times are a guide and depend on the size and wattage of your air fryer. Done at 145 °F (63 °C) in the center. See also air fryer cooking times for all foods.
Tips
- Choose thick steaks. Filets 1½ to 2 inches thick give you a crust and a pink center. Anything under 1 inch overcooks before it browns.
- Season well. Lean beef needs enough salt. If you have time, salt the steaks 45 minutes ahead and leave them uncovered in the refrigerator, then pat them dry again.
- Rest before cutting. Five minutes of resting keeps the juices in the steak instead of on the plate.
What size and cut to buy
Look for center-cut filets of even thickness, 5 to 8 oz each. Smaller petite filets of 4 oz need about 2 minutes less, and the basket holds two to three steaks at a time. A whole roast is a different job, and the beef tenderloin page covers that, including filet mignon cut from it. For a more marbled steak, see steak in the air fryer.
What to serve with filet mignon
Keep the sides simple so the steak stands out. Asparagus and baked potatoes are the classic pair, and mushrooms cooked in the basket first give a savory topping. Creamed spinach or a green salad also works well.
Storing and reheating
Wrap leftover filet mignon tightly and keep it in the refrigerator for up to 3 days. Reheat it in the air fryer at 320 °F for 3 to 4 minutes, or slice it thin and warm it for a minute or two. Leftovers should reach 165 °F in the center, but avoid longer heating since it makes the meat tough. Cooked steak is also good cold in a sandwich.
Variations
- Bacon-wrapped: Wrap each steak with a slice of bacon around the side, secure it with a toothpick and cook at 380 °F for 14 to 16 minutes, flipping once. Stand the steak on its bacon-wrapped edge for the last 2 minutes if the bacon looks pale.
- Peppercorn crust: Press 1 tbsp coarsely cracked black pepper into the steak before cooking and serve with a spoonful of cream sauce.
- Filet mignon bites: Cut the steak into 1-inch cubes, toss with oil and seasoning and cook at 400 °F for 4 to 6 minutes, shaking once.
If it does not turn out right
- The steak is gray and has no crust
- The surface was wet or the basket was crowded. Pat the steaks very dry, leave space between them and always preheat the air fryer.
- The center is overcooked
- Filet is lean and finishes fast. Use a thermometer, pull the steak 5 degrees below your target and let carryover heat do the rest.
- The steak is cooked unevenly
- Thick, tall filets can be undercooked in the middle while the sides are done. Tie a strip of kitchen twine around the edge so the steak keeps its round shape.
Questions and answers
How long do you cook filet mignon in the air fryer?
At 400 °F, a 1½ inch filet takes about 8 minutes for rare, 10 for medium-rare, 12 for medium and 14 to 15 for well done. A 2 inch steak needs 2 to 4 more minutes.
What internal temperature is medium-rare filet mignon?
Pull it at 130–135 °F for medium-rare. The USDA recommends 145 °F with a 3-minute rest for whole cuts of beef, so choose the doneness you are comfortable with.
Can you cook filet mignon from frozen in the air fryer?
Yes. Cook frozen 6 oz filets at 380 °F for 16 to 20 minutes, flipping halfway, and season them once the surface has thawed, after about 5 minutes. Check the temperature before serving.
How do you reheat filet mignon?
Warm it in the air fryer at 320 °F for 3 to 4 minutes, or until it is hot in the center. A short, gentle reheat keeps it from turning tough.
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