Can I Cook a Filet Mignon in an Air Fryer Perfectly Every Time

Yes, you can cook a filet mignon in an air fryer perfectly every time—with the right technique, this quick and efficient method delivers a juicy, restaurant-quality steak with a flavorful sear. Preheat the air fryer, season generously, and cook at 400°F for 8–12 minutes, depending on thickness and desired doneness, for consistent, tender results without the guesswork.

Key Takeaways

• Yes, you can: Cook filet mignon in an air fryer for perfect results every time.
• Preheat for success: Always preheat the air fryer to ensure even cooking.
• Season generously: Use salt, pepper, and herbs for maximum flavor enhancement.
• Time and temp matter: Cook at 400°F for 8-12 minutes, depending on doneness.
• Rest before slicing: Let steak rest 5 minutes to retain juices and tenderness.
• Use a meat thermometer: Check internal temp (130°F for medium-rare) for precision.

Why You Should Try Cooking Filet Mignon in an Air Fryer

If you’ve ever stood in your kitchen, staring at a beautiful, thick-cut filet mignon and wondering, “Can I cook a filet mignon in an air fryer?”—you’re not alone. I’ve been there too, knife in hand, hesitating between the cast-iron skillet and that sleek little countertop appliance that promises crispy fries and juicy chicken wings. But steak? In an air fryer? That felt like culinary heresy… until I tried it.

The truth is, air fryers have quietly evolved from novelty gadgets into serious kitchen workhorses. They use rapid hot air circulation to create a crisp, golden sear—without drowning food in oil. And that, my friend, is exactly what you want for a perfect filet mignon: a rich, caramelized crust with a buttery, rosy interior. So yes, you can cook a filet mignon in an air fryer. And if you follow the right steps, you can do it perfectly every time. No smoke alarms, no uneven doneness, no guesswork. Just restaurant-quality steak in under 15 minutes. Let’s dive into how to make it happen—without overcomplicating it.

How the Air Fryer Works for Steak (And Why It’s a Game-Changer)

The Science of Air Frying: Hot Air, Not Oil

Air fryers don’t actually “fry” in the traditional sense. Instead, they use a powerful heating element and a fan to circulate hot air (usually between 350°F and 400°F) around food at high speed. This Maillard reaction—the browning process that turns proteins and sugars into delicious, complex flavors—happens quickly and evenly. For filet mignon, which is naturally tender but low in fat, this is ideal. You get a crisp, flavorful crust without needing to add a lot of oil or risk burning the delicate meat.

Think of it like a mini convection oven, but with a turbocharged fan. Unlike a regular oven, which can take 15–20 minutes to preheat and then cook the steak slowly, the air fryer heats up in under 5 minutes and delivers intense, focused heat. This means faster cooking and better temperature control—two things that make all the difference when you’re aiming for a perfect medium-rare.

Why Filet Mignon Is Actually a Great Air Fryer Candidate

Filet mignon is a lean cut from the tenderloin, prized for its buttery texture. But its lack of marbling means it can dry out easily if overcooked. That’s where the air fryer shines: it cooks quickly, minimizing moisture loss. Plus, because it’s small and compact, the heat surrounds the steak evenly—no flipping every 30 seconds like on a grill.

• Speed: Cooks a 1-inch filet in 8–10 minutes, including searing.
• Even heat: No cold spots, no hot zones—just consistent browning.
• Less mess: No splattering oil or smoke. Great for apartments or small kitchens.
• No need for constant attention: Set it and forget it (almost).

One thing to remember: the air fryer basket is smaller than a grill or skillet. So if you’re cooking multiple steaks, you may need to cook in batches. But for a date night or a quiet dinner for two, it’s ideal.

Step-by-Step: How to Cook a Filet Mignon in an Air Fryer (The Right Way)

Step 1: Choose the Right Cut and Prep It

Start with a good-quality filet mignon—preferably USDA Choice or Prime, 1 to 1.5 inches thick. Thicker cuts (1.5 inches) are easier to cook evenly, but 1-inch cuts work too if you’re careful. Avoid anything thinner than 1 inch, as it will cook too fast and likely end up overdone.

Prep tips:

• Take the steaks out of the fridge 30–45 minutes before cooking. Cold meat cooks unevenly.
• Pat them very dry with paper towels. Moisture prevents browning.
• Season generously with kosher salt and freshly cracked black pepper. That’s it. Filet mignon doesn’t need garlic powder, onion powder, or fancy rubs—just salt and pepper let the natural flavor shine.
• Optional: Lightly brush with a high-smoke-point oil (like avocado or grapeseed) for extra browning. But don’t drown it—just a thin film is enough.

Step 2: Preheat Your Air Fryer (Yes, Really)

Most people skip this step, but preheating is crucial for a good sear. Cold baskets absorb heat, delaying the Maillard reaction. Preheat your air fryer to 400°F for 3–5 minutes. You want it hot and ready when the steak goes in.

Pro tip: If your air fryer doesn’t have a preheat setting, just run it empty for 5 minutes at 400°F. Then add the steak.

Step 3: Arrange the Steak (Don’t Crowd the Basket)

Place the filet mignon in the basket. Make sure there’s at least 1 inch of space around it. If you’re cooking two steaks, don’t stack them—cook one at a time for best results. Overcrowding traps steam, which leads to steaming instead of searing.

Step 4: Cook in Two Stages for Perfect Doneness

Here’s the key: don’t cook the steak all at once. Use a two-stage method:

1. Stage 1 (Sear): Cook at 400°F for 4 minutes. This creates a rich, golden crust.
2. Stage 2 (Cook): Lower the temp to 350°F and cook for another 4–6 minutes, depending on thickness and desired doneness.

For example:

• 1-inch filet → 4 min @ 400°F + 4 min @ 350°F = medium-rare
• 1.5-inch filet → 4 min @ 400°F + 5–6 min @ 350°F = medium-rare to medium

Use a meat thermometer! Insert it sideways into the thickest part. Here’s what to aim for:

Step 5: Rest the Steak (Don’t Skip This!)

Once cooked, remove the steak and let it rest for 5–10 minutes on a plate or cutting board. Tent loosely with foil if you want, but don’t wrap it tightly—that traps steam and makes the crust soggy.

Resting allows the juices to redistribute. Cut into it too soon, and all that delicious flavor will end up on the plate instead of in your mouth. Trust me, it’s worth the wait.

Temperature Guide and Doneness Levels (With Real-World Examples)

Getting the internal temperature right is the secret to a perfect filet mignon. Overcook it by even 5°F, and you lose that melt-in-your-mouth texture. Undercook it, and it’s chewy. Here’s a simple guide based on real cooking experiences—not just textbook numbers.

Ideal Internal Temperatures for Filet Mignon

Doneness	Internal Temp (°F)	Touch Test	Air Fryer Time (1.5-inch steak)
Rare	120–125°F	Soft, like the base of your thumb	4 min @ 400°F + 3 min @ 350°F
Medium-Rare	130–135°F	Firm but yielding, like the tip of your nose	4 min @ 400°F + 5 min @ 350°F
Medium	140–145°F	Firm, like the palm below your thumb	4 min @ 400°F + 6 min @ 350°F
Medium-Well	150–155°F	Very firm, like your chin	4 min @ 400°F + 7–8 min @ 350°F
Well-Done	160°F+	Hard, like your forehead	Not recommended for filet mignon

Note: Always pull the steak 5°F below your target temp. It will continue to rise during resting (carryover cooking). For example, remove at 128°F for medium-rare, and it’ll land at 133°F.

Real-World Example: Cooking for My Brother-in-Law

Last month, my brother-in-law came over for dinner. He’s a steak guy—used to high-end steakhouses. I decided to test the air fryer on him. I cooked two 1.25-inch filets: one at 400°F for 4 minutes, then 5 minutes at 350°F. Internal temp: 132°F. Rested for 7 minutes.

He took one bite, looked at me, and said, “This is better than the $90 steak I had last week.” I didn’t tell him it was from the air fryer until after. The crust was deep golden, the interior was rosy pink, and the texture was buttery. No grill, no smoke, no fuss. That’s when I knew this method was legit.

Common Mistakes (And How to Avoid Them)

Mistake #1: Skipping the Rest

I’ve done this. You pull the steak out, see that perfect sear, and just have to cut into it. Big mistake. The juices rush out, the meat dries, and you’re left wondering why it’s not as good as it looked. Resting is non-negotiable. Even 3 minutes helps.

Mistake #2: Not Drying the Steak

Wet meat = steam, not sear. Always pat the filet mignon dry with paper towels. If it’s still damp, the air fryer can’t create that crust. I learned this the hard way when I pulled out a steak that looked gray and sad. Lesson learned: dry it like you’re prepping for surgery.

Mistake #3: Overcrowding the Basket

Trying to cook two steaks at once? It’s tempting. But if they touch or overlap, they’ll steam instead of sear. I once tried to fit two 1.5-inch filets in my 5.8-quart air fryer. The result? One was perfectly seared, the other was pale and rubbery. Now I cook one at a time—even if it means a 5-minute wait for the second.

Mistake #4: Not Using a Thermometer

“I’ll just go by time.” Famous last words. Ovens, grills, and air fryers vary. Meat thickness varies. Your desired doneness varies. A $15 meat thermometer is the best investment you can make. I use a digital instant-read (like the ThermoPro or Lavatools). Stick it in, wait 2 seconds, and you know exactly where you stand.

Mistake #5: Forgetting to Preheat

As I mentioned earlier, preheating makes a huge difference. I tested it: one steak with a preheated basket, one without. The preheated version had a deeper, more even crust. The non-preheated one looked like it had been steamed. Not a good look for a filet mignon.

Bonus Tips and Variations to Elevate Your Air Fryer Filet Mignon

Add a Compound Butter for Extra Flavor

After resting, top your steak with a pat of compound butter. Mix softened butter with garlic, fresh thyme, a pinch of lemon zest, and a dash of Worcestershire sauce. It melts into the steak, adding richness and depth. I like to make a big batch and freeze it in logs for quick use.

Try a Dry Brine (For Deeper Flavor)

Instead of salting just before cooking, try a dry brine: sprinkle the filet mignon with salt and refrigerate uncovered for 12–24 hours. This draws out moisture, concentrates flavor, and helps with browning. It’s a pro trick that works wonders in the air fryer.

Reverse Sear Option (For Thick Cuts)

If you have a 2-inch filet mignon, consider a reverse sear:

1. Cook at 325°F for 10–12 minutes (until internal temp reaches 110°F).
2. Let rest for 5 minutes.
3. Sear at 400°F for 2–3 minutes per side.

This gives you even doneness from edge to center, with a killer crust. It takes a bit longer, but it’s worth it for a special occasion.

Pair It Right: What to Serve with Air Fryer Filet Mignon

Keep it simple. The steak is the star. I love serving it with:

• Air fryer asparagus (tossed in olive oil, salt, and lemon zest, 8 minutes at 390°F)
• Mashed potatoes (or air fryer roasted potatoes)
• A simple arugula salad with balsamic vinaigrette

And a glass of red wine, of course. Cabernet Sauvignon or Malbec pairs beautifully.

Final Thoughts: Yes, You Can Cook a Filet Mignon in an Air Fryer—Perfectly

So, can you cook a filet mignon in an air fryer perfectly every time? Absolutely. I’ve done it dozens of times, for picky eaters, skeptical friends, and even myself on a busy weeknight. The air fryer delivers a restaurant-quality steak with minimal effort, no smoke, and no stress.

It’s not magic. It’s science, timing, and a few simple tricks: preheat, dry, season, sear, lower heat, rest, and check the temp. That’s it. You don’t need a $200 grill or a sous-vide machine. Just your air fryer, a good steak, and a little patience.

The best part? You can do this any night of the week. No reservations, no dress code, no $100 bill. Just you, a perfectly cooked filet mignon, and the satisfaction of knowing you nailed it. So go ahead—give it a try. Your taste buds (and your wallet) will thank you.

And the next time someone asks, “Can I cook a filet mignon in an air fryer?”—you can smile, take a bite, and say, “Yes. And I did.”

Frequently Asked Questions

Can I cook a filet mignon in an air fryer without drying it out?

Yes, you can cook a filet mignon in an air fryer perfectly by monitoring the time and temperature. Use a meat thermometer to pull it at 125°F (52°C) for medium-rare, then let it rest—this prevents overcooking and locks in juices.

What’s the best way to cook filet mignon in an air fryer?

Pat the steak dry, season generously, and preheat the air fryer to 400°F (200°C). Cook for 7–10 minutes, flipping halfway, until it reaches your desired internal temperature. Always rest for 5 minutes before slicing.

How long should I air fry a 1-inch filet mignon?

For a 1-inch thick filet mignon, air fry at 400°F (200°C) for 7–9 minutes for medium-rare. Adjust by 1–2 minutes for thinner or thicker cuts, and verify doneness with a meat thermometer.

Do I need to flip filet mignon when cooking it in an air fryer?

Yes, flipping the filet mignon halfway through ensures even searing and consistent cooking. This step is key to achieving a golden crust and perfect doneness in your air fryer filet mignon.

Can I cook a frozen filet mignon in an air fryer?

Yes, but add 3–5 minutes to the cook time and avoid overcrowding the basket. For best results, thaw first to ensure even cooking, especially for a thick cut like filet mignon.

Why should I use an air fryer for filet mignon?

An air fryer cooks filet mignon quickly with minimal oil, delivering a restaurant-quality sear. Its convection heat ensures even browning and juicy results, making it a convenient tool for perfect steak every time.