How to Cook Filet Mignon in the Air Fryer (Quick Guide)

Cooking filet mignon can feel like a big deal. You spend good money on it, so you want it perfect. I used to mess it up, making it tough or uneven. But the air fryer changed things for me.

You can cook a perfect, juicy filet mignon in your air fryer, with a nice crust and a tender inside. First, get the steak to room temp and pat it very dry. Season it well, then cook it at a high temperature, around 375-400 degrees, flipping it halfway. Always check the internal temperature with a meat thermometer for your preferred doneness, and let it rest.

Why Air Fryer Steak is a Game Changer

I used to think fancy steaks needed a fancy grill or a screaming hot cast iron pan. That is what all the cooking shows tell you. But honestly, most home cooks do not have that kind of setup or the confidence to pull it off perfectly every time. My first few attempts were pretty sad.

No Smoke in the House

One big problem with searing steak on the stovetop is the smoke. My smoke detector would always go off. It made cooking steak a chore, not a treat. The air fryer keeps the smoke down.

Quick and Easy Cleanup

Cleaning up after pan-frying steak is a pain. Grease splatters everywhere. The air fryer basket is much easier to wash. Most times, it just needs a quick wipe.

Even Cooking All Around

When I used the oven, one side always seemed to cook faster. The air fryer circulates heat all around. This means the steak cooks evenly from all angles.

Better Crust on the Steak

A good crust makes a steak. I struggled to get that deep brown sear in a regular oven. The air fryer’s high heat and air flow create a beautiful crust.

Less Guesswork About Doneness

Using the air fryer means I can control the temperature better. This helps me hit the right doneness every time. It saves me from overcooking the edges.

Juicier Inside

The fast, even cooking locks in moisture. My steaks used to come out dry and tough. Now they are juicy every time.

Seriously, if you are nervous about cooking expensive cuts of meat, the air fryer is your friend. It makes the whole process less stressful and more reliable. You get restaurant-quality results without all the fuss or smoke.

How to Get a Perfect Air Fryer Filet Mignon

Making filet mignon in the air fryer is simpler than you might think. The key is in a few simple steps. You want a great crust on the outside and a tender, juicy inside.

Prep Your Filet Mignon

The first step is always about the steak itself. Take your filet out of the fridge about 30 minutes before you plan to cook it. This lets it come up to room temperature. A cold steak cooks unevenly, and you will end up with a rare center and well-done edges.

Pat the steak super dry with paper towels. Any moisture on the surface will steam the meat instead of searing it. You want a nice brown crust, not a grey one. Then, rub it with a little olive oil or avocado oil.

Season generously with salt and black pepper. Do not be shy. You can add garlic powder or your favorite steak seasoning too. Make sure both sides and the edges are covered.

Preheat the Air Fryer

This is a step many people skip, and it is a mistake. A cold air fryer basket means the steak starts cooking slowly. You want that immediate blast of heat for a good sear.

Set your air fryer to 375-400 degrees Fahrenheit, depending on your model. Let it preheat for at least 3-5 minutes. You want the inside of that basket to be hot.

This preheating helps to create that instant crust when the steak hits the basket. Without it, you might find your steak looks pale and unappetizing. It also helps with even cooking.

Cook the Steak

Carefully place the seasoned filet mignon in the preheated air fryer basket. Make sure it is in a single layer. Do not crowd the basket, or the air will not circulate right. This means soggy spots and uneven cooking.

Cook for about 6-8 minutes total for medium-rare to medium, flipping halfway through. For a 1-inch thick steak, I usually do 3 minutes per side at 400 degrees. Thicker steaks will need more time.

Always use a meat thermometer. This is the only way to know for sure if your steak is done. Pull it out a few degrees before your target, as it will keep cooking.

Let the Steak Rest

This is probably the most important step for a juicy steak. Once the filet reaches your desired temperature, take it out of the air fryer. Place it on a cutting board.

Cover it loosely with foil. Let it rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat. Cutting it too soon means all the delicious juices will run out.

If you skip resting, you will have a dry steak, no matter how perfectly it was cooked. Be patient, it is worth it.

After resting, slice and serve. Enjoy your perfectly cooked filet mignon!

How Long to Air Fry Filet Mignon for Medium Rare?

Getting your filet mignon to that perfect medium-rare can feel like a trick. It is not just about time. It is about the steak’s thickness and your air fryer’s power. But I can give you a good starting point.

For a 1-inch thick filet, aiming for medium-rare (130-135 degrees F), you are looking at around 6-8 minutes total cooking time. I usually go for 3-4 minutes per side at 400 degrees F. This gives it a good sear and keeps the center nice and pink. Remember, these are just guides.

Always use a meat thermometer. It is your best friend when cooking steak. Insert it into the thickest part of the steak. You want to pull the steak out when it is about 5 degrees below your target temperature.

The steak will keep cooking a bit after you take it out. This is called carryover cooking. So, if you want 130 degrees for medium-rare, pull it at 125 degrees. Then let it rest.

• 1-inch thick steak
• Preheat air fryer to 400°F.
• Cook 3-4 minutes on one side.
• Flip the steak.
• Cook another 3-4 minutes.
• Check internal temperature.
• Remove when 5 degrees below target.

Should You Sear Filet Mignon Before Air Frying?

Some people swear by searing a steak on the stovetop first, then finishing it in the air fryer. They say it gives a better crust. I have tried it. And honestly, for filet mignon, I do not think it is usually needed.

The air fryer’s high heat and circulating air are pretty good at creating a crust on their own. If you preheat your air fryer properly, you will get a nice, browned surface. Adding an extra step on the stove just means more dishes and more smoke. My air fryer does a good enough job.

I find that searing first can sometimes make the outside a bit too tough or dry by the time the inside is done. Filet mignon is a tender cut. You want to keep it that way.

If you are aiming for a really dark, deep crust, a quick sear might help. But for everyday cooking, I skip it. The air fryer does a fine job all by itself. Just make sure the steak is dry and the air fryer is hot.

• Pat steak very dry.
• Oil and season well.
• Preheat air fryer to 375-400°F.
• Place steak in hot basket.
• Cook, flipping halfway.
• Check temperature often.
• Rest the steak for 5-10 minutes.

Can You Cook a Frozen Filet Mignon in the Air Fryer?

Cooking frozen steak is something I tried when I was in a rush. It is possible, but it is not ideal for filet mignon. This cut is expensive, and you want to treat it right. Cooking from frozen usually means you get an uneven cook.

The outside will be well-done, and the inside might still be too cold. You are trying to thaw and cook at the same time. This is hard to get right for a tender steak like filet. It is better to thaw it completely first.

If you are really in a bind, you can try. Lower the temperature a bit, maybe to 350°F. Cook it longer, flipping often. But you will likely end up with a grey band around the edges and a less tender steak.

My advice is to plan ahead. Thaw your filet mignon in the fridge overnight. Or, if you need it faster, put the vacuum-sealed steak in a bowl of cold water for an hour or two. This keeps the quality.

• Thaw in the fridge overnight for best results.
• Use cold water bath for faster thawing.
• Avoid cooking from frozen for filet mignon.
• Cooking from frozen leads to uneven results.
• Outside may be dry and tough.
• Inside might still be too cold.

How to Get a Crispy Crust on Air Fryer Filet Mignon?

A crispy, flavorful crust on your filet mignon is what makes it amazing. It adds so much texture and taste. I used to struggle with this, getting pale, steamed-looking steak instead of a nice crust. But I figured out a few tricks.

First, the steak absolutely has to be dry. I mean bone-dry. Use paper towels and press them firmly on all sides. Moisture prevents searing. It just steams the meat instead. This is probably the biggest mistake I made for a long time.

Second, oil it lightly. Not too much, just a thin coating. Avocado oil or olive oil works great because they handle high heat. This oil helps with the browning process.

Third, preheat your air fryer to a high temperature, like 375-400 degrees F. A hot basket makes all the difference. When the steak hits that heat, it starts searing right away.

Fourth, do not overcrowd the basket. Cook only one or two filets at a time, depending on their size. The air needs to move freely around each piece to create that crispy crust. If you stack them, you will get soggy spots where the air cannot reach.

• Pat the steak completely dry.
• Brush lightly with high-smoke-point oil.
• Preheat air fryer to 375-400°F.
• Do not overcrowd the basket.
• Flip steak halfway through cooking.
• Rest the steak after cooking.

Final Thoughts

I hope these tips help you make the best filet mignon in your air fryer. It really is a fantastic way to cook a premium steak without all the fuss. Just remember the key steps: dry the steak, season it well, preheat your air fryer, and always let it rest. You will be amazed at the juicy, tender results.

Frequently Asked Questions

Is Filet Mignon Good in an Air Fryer?

Yes, filet mignon can be really good in an air fryer. The circulating hot air cooks the steak evenly and quickly. This method helps create a nice crust on the outside while keeping the inside tender and juicy. Many people are surprised at how well it turns out.

Can You Put Raw Steak in an Air Fryer?

You can absolutely put raw steak in an air fryer. That is how most people cook it! Just make sure the steak is at room temperature and patted dry first. Season it well, and then place it directly into your preheated air fryer basket for the best results.

Are You Supposed to Flip Steaks in an Air Fryer?

Yes, you should definitely flip steaks in an air fryer. Flipping it halfway through the cooking time ensures that both sides get even exposure to the hot circulating air. This helps create a uniform crust and ensures the steak cooks evenly all the way through, preventing one side being undercooked.

Do You Have to Preheat the Air Fryer for Steak?

You really should preheat your air fryer for steak. A hot air fryer basket helps create an instant sear on the outside of the steak. This leads to a much better crust and prevents the steak from just steaming in a cold basket. It only takes a few minutes.

Does Steak Get Crispy in the Air Fryer?

Yes, steak can get a delicious crispy crust in the air fryer. The trick is to make sure your steak is very dry before oiling and seasoning it. Also, preheating your air fryer to a high temperature, like 400°F, helps achieve that perfect, desirable crispiness.

Should I Use Butter on Filet Mignon in the Air Fryer?

You can definitely add a pat of butter on your filet mignon after it is done cooking, during the resting period. The warmth will melt the butter, adding a rich, flavorful sauce. Putting butter in the air fryer basket during cooking might cause smoke and mess.

Will My Filet Mignon Dry Out in the Air Fryer?

Filet mignon can dry out in the air fryer if you overcook it. The key is to use a meat thermometer and pull the steak out when it reaches your desired internal temperature. Also, letting it rest for 5-10 minutes after cooking is super important to keep those juices locked in.

How Thick Should Filet Mignon Be for Air Frying?

For air frying, a filet mignon that is about 1 to 1.5 inches thick works best. This thickness allows it to cook through evenly without drying out too quickly on the outside. Thicker cuts might need a slightly lower temperature and longer cooking time.