Can You Make Filet Mignon in an Air Fryer Perfectly Every Time

Yes, you can make filet mignon in an air fryer perfectly every time—with the right technique, this countertop appliance delivers a juicy, restaurant-quality steak with a beautifully seared crust. Preheat, season simply, and cook at 400°F for 8–12 minutes, flipping halfway, to achieve a consistent medium-rare finish without the guesswork of a grill or stovetop.

Key Takeaways

• Yes, you can: Air fryers deliver perfectly seared filet mignon with proper technique.
• Preheat for success: Always preheat to ensure even cooking and a crisp crust.
• Season simply: Salt, pepper, and a light oil enhance flavor without overpowering.
• Time and temp matter: Cook at 400°F for 8–12 minutes based on thickness.
• Rest before slicing: Let steak rest 5 minutes to lock in juices.
• Use a meat thermometer: Target 130°F for medium-rare; adjust as needed.
• Pat dry for sear: Remove moisture to achieve a restaurant-quality crust.

The Air Fryer Revolution: Can It Handle Filet Mignon?

Let’s be real—filet mignon is the crown jewel of steaks. It’s tender, rich, and melts in your mouth like butter. But here’s the thing: cooking it perfectly is intimidating. One overcooked second, and that pricey cut turns into a leathery disappointment. I’ve been there. I once spent $45 on a beautiful filet, only to ruin it in my cast-iron skillet because I got distracted by a phone call. *Sigh.*

That’s why, when I first heard about air fryer steaks, I was skeptical. How could a gadget that makes crispy fries possibly handle such a delicate cut? But curiosity got the best of me. After months of testing—some triumphs, a few disasters, and a whole lot of happy taste-testers—I’ve cracked the code. And guess what? Yes, you can make filet mignon in an air fryer perfectly every time… if you know the tricks. This isn’t just about convenience. It’s about achieving that restaurant-quality sear and juicy center without the guesswork. So, whether you’re a busy parent, a solo diner, or just tired of smoke alarms going off, let’s dive into how to make air fryer filet mignon a weeknight staple.

Why Air Frying Filet Mignon Works (And When It Doesn’t)

The Science Behind the Sear

Air fryers work by circulating super-hot air around food, creating a Maillard reaction—the same magic that gives pan-seared steaks their crust. But unlike stovetop cooking, the air fryer’s enclosed space traps heat, making it easier to control. Think of it like a mini convection oven with turbo boost. For filet mignon, this means:

• Even heat distribution: No hot spots to accidentally char one side while the other stays raw.
• Less oil needed: A light brush of oil (or even none, thanks to the meat’s marbling) is enough to get that golden crust.
• Minimal smoke: Great for apartments or anyone tired of greasy stovetops.

But here’s the catch: air fryers aren’t magic. They can’t replace a grill’s smoky flavor or a cast-iron skillet’s instant sear. And if you overcrowd the basket or skip the resting step? You’ll end up with a dry, uneven steak. So, let’s talk about when air frying shines—and when you might want to stick to traditional methods.

When to Choose the Air Fryer (And When to Skip It)

Perfect for:

• Small cuts (6–8 oz): The air fryer’s compact space fits 1–2 filets perfectly. I once tried three at once, and they steamed instead of seared—lesson learned.
• Quick weeknight meals: No preheating (most models heat instantly) and cleanup takes 2 minutes.
• Beginners or nervous cooks: The air fryer’s consistent heat reduces the risk of overcooking.

Stick to the skillet/grill if:

• You want bold, smoky flavor: Air fryers lack the char from open flames.
• Cooking thick cuts (1.5+ inches): Air fryers struggle to penetrate dense meat evenly.
• You’re cooking for a crowd: Most air fryers max out at 2–3 steaks at once.

Pro tip: I once served air fryer filets to a grill-obsessed friend. He didn’t believe they were air-fried until I showed him the basket. The verdict? “Tastes like steak, not like a gadget.”

Choosing the Right Filet Mignon for Your Air Fryer

Size Matters: Thickness vs. Weight

Filet mignon is expensive, so you want to get this right. Here’s what to look for:

• Thickness: Aim for 1–1.25 inches. Thinner cuts cook too fast (risking dryness); thicker ones need longer, risking uneven temps. My go-to is 1.25 inches—it’s the Goldilocks zone for air frying.
• Weight: 6–8 oz per steak is ideal. Larger cuts (10+ oz) may require a longer cook time and risk drying out the edges.
• Marbling: Look for fine, even streaks of fat. This keeps the meat juicy during high-heat air frying. Avoid “lean” filets—they’re more prone to drying out.

I learned this the hard way. My first attempt was with a 1.5-inch, 10-oz filet. The outside was perfect, but the center was still cold. After that, I started trimming thicker cuts to 1.25 inches—problem solved!

Seasoning: Less Is More (But Don’t Skip It)

Filet mignon is so flavorful, it doesn’t need much. But seasoning is crucial for that crust. Here’s my foolproof combo:

• Kosher salt: 1 tsp per steak, applied at least 15 minutes before cooking (or up to 24 hours for a “dry brine”).
• Freshly cracked black pepper: 1/2 tsp per steak. Coarse pepper adds texture.
• Optional boosters: A pinch of garlic powder or smoked paprika for depth. I avoid wet rubs—they steam instead of sear.

Pro tip: Pat the steaks very dry before seasoning. Moisture = steam, and steam = no crust. I once forgot this step and got a gray, sad-looking steak. Never again.

Oil: The Secret to a Crispy Crust

Air fryers need a little oil to mimic a skillet’s sear. But too much? Soggy disaster. Here’s the balance:

• High-smoke-point oils only: Avocado oil, refined olive oil, or grapeseed oil. Skip butter—it burns at high temps.
• Amount: 1/2 tsp per steak, brushed lightly on both sides.
• Alternative: No oil? No problem. The filet’s natural fat will render and crisp the surface.

My favorite trick: I use a misting spray with oil. It coats evenly without pooling, which can lead to steaming.

Step-by-Step: How to Cook Filet Mignon in an Air Fryer

Prep: Set Yourself Up for Success

1. Bring the steak to room temp: 30–45 minutes out of the fridge. Cold meat cooks unevenly.
2. Season and dry: Pat dry, then salt and pepper. Let it sit for 15+ minutes (this also starts the “dry brine” process).
3. Preheat the air fryer: 400°F (200°C) for 3–5 minutes. This ensures a quick sear. (Note: Some models don’t need preheating—check your manual.)

I skip preheating only when I’m in a rush. The difference? A slightly less crisp crust. For special occasions, I always preheat.

Cooking: The 4-Step Process

1. Lightly oil the basket: Use a paper towel to rub a thin layer of oil inside. Prevents sticking.
2. Arrange steaks: Place them in a single layer with space between. Overcrowding = steaming.
3. Cook at 400°F (200°C):
   • Rare: 5–6 minutes
   • Medium-rare: 7–8 minutes
   • Medium: 9–10 minutes
   • Medium-well+: Not recommended—air fryers dry out meat past medium.
4. Flip at the halfway mark: Use tongs (not a fork—poking releases juices). Flip gently to avoid disturbing the crust.

Pro tip: Set a timer. I use my phone, but a kitchen timer works too. Air fryers cook fast, and it’s easy to overdo it.

Resting: The Most Important Step

After cooking, rest the steaks for 5–10 minutes. This lets the juices redistribute. I use a wire rack over a plate to keep the crust crispy (no soggy bottoms!).

• Why rest? Cutting immediately = juice explosion on your plate. Resting = juicy, tender steak.
• How long? 5 minutes minimum. For 8-oz steaks, I rest 7–10 minutes. Use this time to prep sides!

One time, I skipped resting to photograph the “perfect cross-section.” The steak looked great, but it tasted dry. Never again.

Perfecting Your Technique: Pro Tips and Troubleshooting

Temperature Check: Avoid Overcooking

Air fryers vary in power. Use a meat thermometer for precision:

Doneness	Internal Temp (°F)	Internal Temp (°C)	Texture
Rare	120–125°F	49–52°C	Cold red center, soft
Medium-rare	130–135°F	54–57°C	Warm red center, tender
Medium	140–145°F	60–63°C	Warm pink center, firmer

Note: Remove the steak 5°F (3°C) below your target temp. It will rise during resting.

I once overcooked a filet by 10°F because I didn’t account for carryover cooking. Now, I pull it at 130°F for medium-rare. Perfect every time.

Fixing Common Mistakes

• Gray, steamed steak: Caused by moisture or overcrowding. Pat dry, leave space, and preheat.
• Dry, tough texture: Overcooking. Use a thermometer and stick to medium-rare/medium.
• Burnt crust: Air fryer too hot. Reduce temp by 25°F (15°C) next time.
• Uneven cooking: Thick steaks or cold meat. Trim to 1.25 inches and bring to room temp.

My biggest mistake? Using a non-stick basket. The steak stuck and tore when I flipped it. Now I use a perforated air fryer liner—game-changer.

Flavor Boosters: Beyond the Basics

Want to elevate your filet? Try these:

• Reverse sear: Air fry at 300°F (150°C) for 8 minutes (for 1.25-inch steaks), then crank to 400°F for 2–3 minutes to sear. This ensures even cooking.
• Butter baste: After air frying, melt 1 tbsp butter with garlic and herbs. Spoon over the steak during resting. (Do this off the heat to avoid burning.)
• Compound butter: Mix softened butter with blue cheese or herbs. Place a pat on the steak while resting.

My favorite? A blue cheese butter with a splash of bourbon. It’s rich, tangy, and feels fancy without effort.

Serving Suggestions and Pairings for Air Fryer Filet Mignon

Sides That Shine (Without the Fuss)

Air fryer filet is quick—your sides should be too. Try these:

• Air fryer roasted potatoes: Toss baby potatoes with oil, salt, and rosemary. Cook at 400°F for 20 minutes, flipping halfway.
• Garlicky green beans: Toss with oil, garlic, and lemon zest. Air fry at 375°F for 8 minutes.
• Truffle fries: Frozen fries air-fried for 15 minutes, then tossed with truffle salt.
• Simple salad: Mixed greens, cherry tomatoes, and a vinaigrette. Prep while the steak rests!

I once served air fryer filet with a 45-minute baked potato. The steak was cold by the time the potato was done. Now, I plan sides that cook in 10 minutes or less.

Wine and Dessert Pairings

Filet mignon loves bold, fruity wines:

• Red: Cabernet Sauvignon, Malbec, or Pinot Noir (for lighter filets).
• White (surprise!): A buttery Chardonnay works with blue cheese butter.

For dessert? Keep it simple. A chocolate mousse or crème brûlée feels indulgent without competing with the steak’s richness.

Make-Ahead and Leftovers

Filet mignon reheats poorly, but here’s a workaround:

• For next-day lunches: Slice thinly and use in a steak sandwich with caramelized onions and horseradish sauce.
• Freezing: Not recommended. The texture turns mushy. Cook only what you’ll eat.

I once reheated a filet in the microwave. It was edible, but not enjoyable. Now, I make extra for sandwiches—it’s a win-win.

So, can you make filet mignon in an air fryer perfectly every time? Absolutely. But it’s not just about following a recipe—it’s about respecting the meat, understanding your appliance, and embracing the little details. The air fryer isn’t a gimmick; it’s a tool that, when used right, delivers restaurant-quality results with half the effort. Whether you’re cooking for a date night or a quiet Tuesday dinner, this method turns a luxury cut into an everyday possibility. Just remember: room temp, dry surface, proper timing, and always rest. And if you overcook it? Don’t panic. Slice it thin, toss it in a stir-fry, and call it “steak tips.” (I’ve done it—no one was the wiser.) Happy air frying!

Frequently Asked Questions

Can you make filet mignon in an air fryer without drying it out?

Yes, you can make filet mignon in an air fryer perfectly by cooking it at 400°F for 8–12 minutes, depending on thickness and desired doneness. The air fryer’s rapid circulation ensures a juicy interior with a flavorful sear when timed correctly.

How long do you cook filet mignon in an air fryer for medium-rare?

For a 1.5-inch thick filet mignon, cook it in the air fryer at 400°F for 9–10 minutes for medium-rare (130–135°F internal temperature). Always let it rest for 5 minutes after cooking to redistribute juices.

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

Flipping isn’t required due to the air fryer’s 360° heat flow, but searing both sides in a hot pan first can enhance crust formation. If skipping the pan, pat the steak dry and lightly oil it for optimal browning.

What’s the best way to season filet mignon for the air fryer?

For air fryer filet mignon, use coarse salt, pepper, and a light coating of oil or butter to promote browning. Add garlic powder or herbs like rosemary for extra flavor, but avoid wet marinades to prevent steaming.

Can you cook frozen filet mignon in an air fryer?

Yes, but increase cook time by 5–7 minutes and use a meat thermometer to ensure safe internal temperatures (145°F minimum). Thawing first yields better texture, but frozen filet mignon can still work in a pinch.

How do you achieve a crust on filet mignon in an air fryer?

Preheat the air fryer, pat the steak dry, and coat it lightly with oil or clarified butter before cooking. For a deeper crust, sear the filet mignon in a hot cast-iron skillet for 30 seconds per side after air frying.