Let Me Tell You About That Time I “Impressed” My In-Laws (With an Air Fryer!)
The first night I ever made Air fryer Filet Mignon, I was so sure I’d ruin it, I actually hid the takeout menu under a napkin—just in case. My husband bet I’d overcook it (no pressure!), and my mother-in-law hovered like some sort of beef guardian angel. Well, against all odds, it came out perfectly pink center, buttery soft, way less drama than when I do it on the stove. Honestly? I barely broke a sweat. A glass of wine may have helped. And now, every time someone in the family wants to “eat fancy,” guess who they call? I should probably put “steak whisperer” on my resume… Maybe one day.
Why You’ll Actually Love This (Trust Me, I Was Skeptical First!)
I pull this recipe out when I want dinner that’s quick but feels fancy. My youngest claims filet mignon is “special occasion pizza”—not that they’re the same, but hey, I’ll take it.
And the cleanup! Oh man, the lack of splatter all over my stove is enough to make this my go-to method. My family goes nuts for the crispy edges (the bits that get slightly browned in the air fryer? My personal favorite). I used to stress over timing, but here, it’s honestly less finicky—especially once I figured out to yank it out a minute early, since it keeps cooking a smidge while it rests (ask me about the time I served shoe leather… on second thought, please don’t!).
Okay, What Do You Need For This?
- 2 filet mignon steaks (about 1.5 inches thick, 6-8 oz each)—sometimes I use NY strip if that’s what’s left at the butcher, but you lose that buttery texture. Still great, though
- 1 tablespoon olive oil—occasionally I swap in melted butter for extra richness (my grandma swears by butter, but any olive oil works just fine!)
- 1 teaspoon kosher salt (or honestly, just sprinkle until your soul says “enough”)
- 1/2 teaspoon freshly cracked black pepper (or pre-ground, if you’re not in a peppery mood)
- 1/2 teaspoon garlic powder—totally optional; I like a pinch, sometimes I skip it
- Fresh rosemary sprig—or thyme, or skip it entirely if you can’t be fussed, but it smells incredible
How I Actually Throw This Together
- Take those steaks out of the fridge 30 minutes before you plan to cook. (Cold steak + hot air fryer = uneven cooking, which… you don’t want, trust me).
- Blot them dry with a paper towel. Don’t skip this, please! Moisture is not your friend here.
- Drizzle the steaks with olive oil, massaging both sides (I use my hands, just wash them first, obvs). Then sprinkle the salt, pepper, and garlic powder over all sides. If it feels like too much, it probably isn’t.
- Preheat your air fryer to 400°F (about 2-3 minutes—honestly, mine barely beeps; I just wing it sometimes).
- Pop the steaks in the basket (don’t overlap—give ‘em space!). Throw the rosemary on top; or thyme, whichever you grabbed.
- Air fry for 9 minutes, flipping halfway through (this is where I usually sneak a peek, and sometimes a tiny cut if I’m feeling nervous—it always looks a bit weird mid-way, but just trust the process).
- After 9 minutes, check with a meat thermometer if you have one. 125°F is beautifully rare, 130-135°F is that perfect medium rare, and anywhere above that… well, you do you! If not cooked enough, chuck it back in for another minute or two.
- Take out, plop the steaks onto a plate, tent with foil, and let rest for 5-7 minutes. Don’t rush this. I have—every time, I regret it.
Random Notes I Learned The Hard Way
- Don’t skip preheating your air fryer—otherwise, I couldn’t get that lovely crust (and once it stuck, which was a pain).
- If you’re using thinner steaks, cut the cooking time. Maybe start at 6 minutes and check. Thicker ones? Add a minute or two.
- If your steaks come out a little gray instead of browned, actually, a dab of butter on top at the end fixes it up nicely.
- I tried marinating it overnight once—eh, too strong. Simpler is better here, I think.
Some Fun (and Not-So-Fun) Variations
- Swap filet mignon for sirloin or NY strip—works well, just don’t expect “melt in your mouth.”
- A dab of blue cheese after cooking is incredible if you’re into that funky, sharp cheese vibe.
- I once tried a spicy rub instead of classic seasoning and, well, it overwhelmed the steak. Lesson learned: keep it simple!
- No fresh herbs? Use a shake of Italian seasoning, or skip entirely. Some days I can’t tell the difference.
What If You Don’t Have All The Gear?
- Air fryer: Kind of crucial, but at my cousin’s once, we hacked it with a super hot oven and a rack. Not quite as crisp, but it worked.
- Meat thermometer: Highly recommend—unless you enjoy the gambling aspect of steak doneness. Sometimes I just prod it with my finger and hope for the best.
How To Keep Leftovers (If You Have Any…)
Store leftover steak in an airtight container in the fridge—should keep 2-3 days, though honestly, in my house it never lasts more than a day! Warm gently in the air fryer for 2-3 minutes at 350°F or enjoy cold over a salad. (Just not microwaved, please. That’s my only real rule.)
How I Like To Serve It (Not That You Asked!)
I toss some garlic mashed potatoes on the side, maybe asparagus if I’m feeling extra. Or just keep it simple: crusty bread and a sprinkle of flakey salt. Once, we served it over a big salad with leftover fries—in my opinion, even better the second day.
Things I Swear By (Sometimes After Getting Them Wrong!)
- Let it rest, seriously. I rushed this one time and all the juices ran everywhere. Major bummer.
- Flip halfway for even cooking. Once I forgot—ended up with one side way more browned than the other. Not the end of the world, but not ideal either.
- Don’t crowd the basket. Tried cooking four at once for a bigger group—mistake! Stick to two, or cook in batches.
Some Real-World Questions I’ve Heard
- Can I cook frozen filet mignon in the air fryer? Technically, yes, but it takes longer and the texture is a bit off. Defrost if you can.
- Do I have to use filet mignon? Nope! Got a fancy coupon for another cut? Use it! I just love the tenderness here.
- What if I don’t have fresh herbs? Whatever. A sprinkle of dried works; I’ve done it a few times and nobody noticed.
- How do I get that restaurant-style sear? If you want, you can sear the cooked steak quickly in a hot skillet with butter. But honestly, I rarely bother.
- My steak was a bit tough—what happened? Possible overcooking or it didn’t rest long enough. Sometimes, it’s just the cut. Next time, try a minute less.
So that’s my Air Fryer Filet Mignon spiel—if you give it a go, let me know how it turns out! Or if you want to talk about my cat’s obsession with steak, I’m all ears. Seriously—he’s clawed his way onto the table more than once.
Ingredients
- 2 filet mignon steaks (about 1.5 inches thick, 6-8 oz each)—sometimes I use NY strip if that’s what’s left at the butcher, but you lose that buttery texture. Still great, though
- 1 tablespoon olive oil—occasionally I swap in melted butter for extra richness (my grandma swears by butter, but any olive oil works just fine!)
- 1 teaspoon kosher salt (or honestly, just sprinkle until your soul says “enough”)
- 1/2 teaspoon freshly cracked black pepper (or pre-ground, if you’re not in a peppery mood)
- 1/2 teaspoon garlic powder—totally optional; I like a pinch, sometimes I skip it
- Fresh rosemary sprig—or thyme, or skip it entirely if you can’t be fussed, but it smells incredible
Instructions
-
1Take those steaks out of the fridge 30 minutes before you plan to cook. (Cold steak + hot air fryer = uneven cooking, which… you don’t want, trust me).
-
2Blot them dry with a paper towel. Don’t skip this, please! Moisture is not your friend here.
-
3Drizzle the steaks with olive oil, massaging both sides (I use my hands, just wash them first, obvs). Then sprinkle the salt, pepper, and garlic powder over all sides. If it feels like too much, it probably isn’t.
-
4Preheat your air fryer to 400°F (about 2-3 minutes—honestly, mine barely beeps; I just wing it sometimes).
-
5Pop the steaks in the basket (don’t overlap—give ‘em space!). Throw the rosemary on top; or thyme, whichever you grabbed.
-
6Air fry for 9 minutes, flipping halfway through (this is where I usually sneak a peek, and sometimes a tiny cut if I’m feeling nervous—it always looks a bit weird mid-way, but just trust the process).
-
7After 9 minutes, check with a meat thermometer if you have one. 125°F is beautifully rare, 130-135°F is that perfect medium rare, and anywhere above that… well, you do you! If not cooked enough, chuck it back in for another minute or two.
-
8Take out, plop the steaks onto a plate, tent with foil, and let rest for 5-7 minutes. Don’t rush this. I have—every time, I regret it.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
415cal
Protein:
42 gg
Fat:
28 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
1 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!
