Air Fryer Filet Mignon
Air Fryer filet mignon is the perfect elevated meal for a date night or special occasion, and easy enough to whip up on a busy weeknight. Ready in under 15 minutes! This delicious filet mignon is topped with homemade compound butter for a tender, meaty flavor bomb.
Servings: 2 servings
Calories: 529kcal
Ingredients
- 12 oz filet mignon 2- 6 ounce cuts
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/4 tsp black pepper
Compound butter
- 4 tbsp butter
- 2 tsp fresh parsley finely chopped
- 1 tsp fresh thyme finely chopped
- 1 tsp fresh rosemary finely chopped
- 1 clove garlic grated
- 1 tsp fresh lemon juice
Instructions
- Lightly coat steaks with olive oil on all sides
- Generously season each steak with approximately 1/4- 1/2 teaspoon of kosher salt and 1/4 teaspoon of fresh cracked black pepper.
- Set the air fryer to 400°.
- Once the target temperature has been reached, place the steaks in the air fryer basket in a single layer. Cook for 15 minutes for medium steak.
- Remove steaks and top with the compound butter, and allow the steaks to rest for 5 minutes before serving. The resting time allows the juices to evenly redistribute throughout the meat. While the steaks rest, the compound butter will melt into the meat.
- Use a meat thermometer to check the temperature for doneness – 120 degrees for rare, 130 degrees for medium-rare, 140 degrees for medium, 150 degrees for medium-well, or 160 degrees for well done.
Compound Butter
- Finely chop thyme, parsley and, rosemary
- Add finely chopped herbs and a tiny pinch of kosher salt to 4 tablespoons, (half a stick) of softened butter.
- Grate 1 small clove of garlic into the butter/ herb mixture
- Add 1-2 teaspoons of freshly squeezed lemon juice to the butter mixture
- Mix thoroughly to combine all ingredients.
- Lay the butter mixture onto parchment paper and form into a log or a rectangle. Chill butter for 30 minutes. This allows the butter to hold its form so that you can cut individual patties when serving.
- Alternatively, you can skip the chilling and opt to slather the room temp butter on your steaks. This butter is also excellent on potatoes and veggies.
Notes
- Get a meat thermometer. It will save you a headache and a heartbreak. I am a believer in the value of using a meat thermometer or instant read thermometer to check the temperature of your meats. This recipe provides a good baseline of what to expect, cook times can vary based on the thickness of your steak and with different appliances. No one wants to ruin their expensive filet because they overcooked it.
- Filet Mignon is excellent as leftovers. I like to cut up leftovers and use them in a stir fry or with eggs the next morning. Who doesn't love steak and eggs?
- Prepare a premix of a 4-1 ratio of kosher salt and fresh cracked black pepper to season your steaks and any other protein.
- 10-11 minutes for rare, 12-14 minutes for medium-rare, 14-16minutes for medium, 16-17mins for medium-well, and 18-19 minutes for well done.
- 9-10 minutes for rare, 10-11 minutes for medium-rare, 11-12 minutes for medium, 12 -13 mins for medium-well, and 14-15 minutes for well done.
Nutrition
Serving: 1steak | Calories: 529kcal | Carbohydrates: 0.2g | Protein: 31g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Cholesterol: 119mg | Sodium: 1246mg | Potassium: 521mg | Fiber: 0.1g | Vitamin A: 1IU | Calcium: 14mg | Iron: 4mg
