Air Fryer Filet Mignon
Air Fryer Filet Mignon is the easiest way to make tender, juicy steakhouse-quality filet at home in just 20 minutes. With simple seasoning and a quick cook at 400°F, you’ll get perfect results every time. They’re topped with a rich blue cheese butter (or garlic herb butter) for the ultimate steakhouse feel!
Quick Info About The Recipe
Cook time: 10–12 minutes (for medium rare, 1.5–2 inch steak)
Temp guide: Rare 125°F | Medium Rare 130°F | Medium 140°F | Well 150°F
Equipment: Any basket-style or oven-style air fryer, this is the one I have!
Cooking filet mignon might sound intimidating, but read through all the reviews and you’ll learn that this recipe truly is the best way to make steak and will give you a perfect air fryer filet mignon every single time. Once you try the air fryer method, you will never grill or pan sear it again (try my Jalapeño Lime Air Fryer Steak or Air Fryer Steak Fajitas next)!
This recipe for filet mignon mimics my favorite steakhouse meal but is made with minimal cooking time in the air fryer! It’s also topped with a delicious Blue Cheese Butter.
This was my first time making this and I am blown away!!!! I’m new to the air fryer and this by far tops any filet ive had at any Long Island/NYC steakhouse. It was cooked to perfection and was like butter. I paired it with a bernaise sauce and homeade creamed spinach! will 100% cook again
Why You’ll Love This Recipe
- Date night: This recipe is perfect for a special occasion (especially if paired with Twice Baked Potatoes!) because it looks and feels super sophisticated but it’s also so easy to make!
- Restaurant-quality results at home: Tender, juicy filet mignon with a perfectly seared crust—no grill or cast-iron skillet required.
- Foolproof for any skill level: Simple steps, minimal prep, and consistent results every time—even if it’s your first time cooking steak.
- Pairs with everything: Serve it with roasted mini potatoes, air fryer garlic knots, or roasted yellow squash for an easy, elegant meal.
What is Filet Mignon? (and why it’s perfect for the air fryer)
Filet mignon is one of the most tender cuts of beef, taken from the smaller end of the tenderloin. Its buttery texture makes it ideal for quick-cooking methods like the air fryer — the hot circulating air creates a crusty sear outside while keeping the inside juicy and melt-in-your-mouth tender.
Air Fryer Filet Mignon Ingredients
- Filet Mignon: This tender, lean cut comes from the smaller end of the beef tenderloin — it’s naturally buttery and cooks beautifully in the air fryer. If you can, choose filets that are about 6 ounces each and at least 1 ½ inches thick for the best texture.
- Olive Oil: Helps the seasoning stick and creates that golden crust on the outside while keeping the steak juicy inside. Use a light, neutral olive oil — not extra-virgin — since it handles high heat better.
- Montreal Steak Seasoning: A quick and foolproof way to season steak. It has the perfect blend of salt, pepper, garlic, and herbs that adds big flavor and a slight crunch when seared.
- Unsalted Butter: Used for the blue cheese compound butter. Unsalted gives you more control over the flavor — you’ll get a rich, creamy finish without it being overly salty.
- Blue Cheese: Adds tangy, savory depth that melts over the warm steak for that steakhouse-level flavor. Gorgonzola or Roquefort are great substitutes if you prefer something bolder. No blue cheese? Use a garlic butter sauce or a pat of plain butter + flaky salt.
- Fresh Parsley: Brightens the compound butter and balances the richness of the blue cheese. You can swap in chives for a mild onion note.
- Garlic: A little goes a long way. It’s mixed into the butter to give a subtle punch without overpowering the steak.
- Optional Garnish: Finish with flaky sea salt for texture and a drizzle of olive oil if you like a glossy, restaurant-style finish.
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
Substitutions
- Homemade Seasoning: If you want to make your own, you can combine black pepper, garlic powder, salt, paprika, onion powder, ground coriander, dill weed, and crushed red pepper flakes.
- Garlic Herb Butter: Would be a delicious alternative to blue cheese butter.
How To Cook Filet Mignon in the air fryer
- Season the steaks: Pat your filets dry (helps the Maillard reaction for better browning) and coat them with olive oil and Montreal steak seasoning. Let them sit out for about 10 minutes while you prep the blue cheese butter — this takes the chill off the meat and ensures even cooking.
- Prepare the blue cheese butter: In a small bowl, mash together softened butter, crumbled blue cheese, minced garlic, and parsley until creamy. You can make this ahead and refrigerate it, or even freeze it in small portions to have on hand for future steaks.
- Air fry the steaks: Preheat the air fryer to 450°F. Arrange the filets in a single layer so the air can circulate. Cook for about 10 minutes, flipping halfway through, until they reach your desired doneness (around 135°F for medium-rare).
- Top with butter and serve: Transfer the steaks to a plate, cover with foil, and rest for a few minutes — this helps the juices redistribute. While they’re still warm, top each steak with a slice of the blue cheese butter so it melts.
Air Fryer Filet Mignon Time & Temperature Guide (450°F)
After testing at multiple temps, 450°F gave the best crust without overcooking. Always use an instant-read thermometer and let the steaks rest 5 minutes before slicing.
If your air fryer doesn’t go to 450F, don’t worry, based on several reviews, 400F works well!
| Doneness | Time (450°F) | Internal Temp |
|---|---|---|
| Rare | 6-8 min | 120-125°F |
| Medium Rare | 8-10 min | 130-135°F |
| Medium | 10-12 min | 140-145°F |
| Medium Well | 12-14 min | 150-155°F |
| Well Done | 14-16 min | 160-165°F |
Recipe Tips
- Bring the steaks to room temperature first. Cold steak straight from the fridge won’t cook evenly. Letting it sit out for about 10 minutes before air frying ensures that beautiful edge-to-edge doneness.
- Use a meat thermometer. It’s the easiest way to guarantee your filet mignon is cooked exactly how you like it. Aim for 130–135°F for medium-rare, or add another minute or two if you prefer it closer to medium.
- Don’t overcrowd the basket. Give each steak enough space for the hot air to circulate — that’s what creates that perfect sear on the outside while keeping the inside tender and juicy.
- Let the steaks rest. It’s tempting to slice right in, but a quick rest under foil helps the juices redistribute instead of running out onto the plate.
- Make extra blue cheese butter. Trust me on this one — you’ll want it for everything. Spread it on garlic bread, melt it over roasted veggies, or save it for your next steak night.
How to Pick the Best Filet Mignon
- Choose a reputable source: shop at a trusted butcher, specialty meat shop, or high-quality grocery store known for premium cuts.
- Look for marbling: select a filet mignon with fine marbling (small streaks of fat within the meat). This adds flavor and keeps the steak tender.
- Thickness of the steak: choose a steak that is at least 1.5 to 2 inches thick. Thicker cuts are easier to cook evenly and stay juicier. A nice thick steak looks great when served too!
- Consider the grade: look for USDA Prime or Choice cuts for the best quality. Prime has the highest level of marbling and tenderness, while Choice is also high-quality but slightly less marbled.
Recipe FAQ’s
For a 1.5–2 inch steak, cook at 400°F for 10 minutes for medium rare. Adjust by 1–2 minutes depending on desired doneness.
Filet mignon is a steak cut from the smaller, tapered end of the beef tenderloin. Tenderloin is the whole long muscle; filet mignon is individual steaks sliced from it.
For a perfect medium-rare, cook your steak for about 9 minutes total. It really depends on your preference of doneness though. I always recommend checking for doneness with a meat thermometer, as cook times can vary based on the appliance.
Steak temperature guide:
Rare 120-130 F
Medium rare 130-135 F
Medium 135-145 F
Medium well 145-155 F
For food and safety reasons, the FDA recommends cooking steaks for 145 F.
Absolutely. Filet mignon is a cut from beef tenderloin, so this same method works for the whole tenderloin steak.
Keep it simple: salt, pepper, and olive oil. Or use Montreal steak seasoning for a quick crust. Compound butters like garlic herb or blue cheese take it over the top.
If you tried this Air Fryer Filet Mignon or any other recipe on my blog please leave a 🌟 star rating and tell me how it went in the 📝 comments below. I love hearing from you!
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Air Fryer Filet Mignon
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Ingredients
Filet Mignon
- 4 (6 oz) filet mignon
- 2 tablespoons Montreal seasoning
- 1/4 cup olive oil
Blue Cheese Butter
- 1/4 cup unsalted butter, softened
- 1/4 cup blue cheese, crumbled
- 1 tablespoon fresh chopped parsley
- 1 garlic clove, minced
Instructions
- Pat the steaks dry with paper towels and generously season both sides with Montreal seasoning. Place the steaks in a shallow dish with olive oil. Allow them to marinate while they come to room temperature (about 10 minutes). This will ensure they cook evenly and also produces juicier meat.4 (6 oz) filet mignon, 2 tablespoons Montreal seasoning, 1/4 cup olive oil
- While the steaks are marinating, combine the butter, blue cheese, parsley, and garlic in a small bowl. Place in the refrigerator for later. I like to divide the mixture into ice cube molds and freeze them the night before, then place them on the counter to thaw while I cook the steaks.1/4 cup unsalted butter,, 1/4 cup blue cheese,, 1 tablespoon fresh chopped parsley, 1 garlic clove,
- Preheat the air fryer to 450° F. Place the steaks in the air fryer basket and cook for 6 minutes, flip, and cook for an additional 4 minutes. Steaks should be about 135° F for medium-rare.Transfer the steaks to a foil covered plate to rest for 2 minutes. I like to place the blue cheese butter over the steaks to melt while they are hot and resting.
Notes
-
- Thickness matters: Times are for 1½–2-inch filets. For 1-inch steaks, start checking 2 minutes earlier; for 2+ inches, add 1–2 minutes. Always go by internal temp.
- When preparing the butter, I like to divide the mixture into flexible molds and freeze them the night before, then place them on the counter to thaw while I cook the steaks.
- Steaks should be about 135° F for medium-rare, which is what this recipe calls for. Cook your steak longer if you prefer it more well done.
Nutrition
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It was perfect…we did it for my birthday dinner last night…followed instructions exactly and it was excellent ..like a steakhouse filet ..!!
thank you
Wow! Love to hear this! Happy birthday!!
Easy and perfect all the time tasty too. Mahalo
Hi Jordan
I made this tonight! delicious! my Go Wise only goes to 400 but all turned out just fine! The blue cheese butter is omg good!!!
I tried in my air fryer power xl, at max 400 and just needed a min or 2 longer for a medium, medium well! I turned them once. Came out amazing! Will def do again… and again!!!
Thank you!!! ☺️
So glad you enjoyed!!
FFS.
I don’t fucking care about how your uncle’s sister’s dog’s previous owner’s mother-in-law who lived in Poukeepsi before they moved to East Bugtussle and then to Dog Shit Hollow liked the taste of some fucking thing.
Just the recipe, please.
I hope you’re not a real doctor because yiiiikes
Apparently you need the reading practice, though. You missed the “jump to recipe” button at the very top of the page. You’re welcome.
Hey Jordan! This is my go to for our center cut filets! In fact I just did it again this week Forget the haters (dr mondo) this is a keeper! I have used several of ur recipes & glad I get ur emails. Sooooo, however thou on Sunday I can’t be on ur team, lol! I’m in CHIEFS KINGDOM…go CHIEFS. Seriously thou luv all around & I just want a good game! Keep on cookin’! 😉
Thanks for sharing the amazing recipe. It was the perfect meal for one and I had leftovers the next day for lunch!
This was quick and delicious and the bleu cheese butter was the perfect compliment!
I don’t usually comment on blogs, recipes, or recipe blogs, lol. But I gotta say, this one surprised me. Several months back, I just REALLY wanted a steak. Filet mignon is about the only one I can handle when it comes to chewing it – I have difficultly with strength in my jaws, and even the most tender ribeye is a huge workout to even get a single good bite down, to where it’s just not enjoyable. But filet mignon sure ain’t cheap – so you want to cook it perfectly. But lugging out my cast iron skillet, heating up the house with the oven by doing the reverse-sear method with the whole “fill my apartment with smoke as I frantically wave a towel in front of the screaming smoke detector” dance at the sounded unappealing, I was exhausted even thinking about it. So I thought – can my air fryer make it at least KINDA okay? I mean…I never hear anyone talking about making filet mignon in the air fryer, so it must not be very good at it.
But, I gave it a go, expecting disappointment. Instead, it was DELICIOUS. Just as good – perhaps better – than the reverse sear that everyone swears by. But a thousand times easier. So, so easy. Almost effortless by comparison.
So, I’m just gonna say it….I have semi-decent standards for steak…not a complete snob, but I very much have standards. I’m not lying at all when I say this stands up to the reverse-seared filet mignons I’ve always made in my cast iron. I’m just using my Instant Pot Duo Crisp, which only goes up to 400F and is known to be, well, not the best air fryer out there – but I use it for space saving (instead of a separate air fryer, an instant pot, etc)…..and it still turned out amazing. If you’re on the fence…give it a shot. But do invest in an instant read thermometer. You can get a totally adequate one at Walmart for about $14. I find that the temp continues to climb another few degrees at the thickest point (where you’re supposed to measure) while it’s resting, so I personally yank the steak out a couple degrees below where I would consider it done to my liking….but that’s usually the case with reverse sear as well.
Wow! This is SO nice to hear. Thank you so much for taking the time to leave such an incredible review, it made my day!
I am surprised how tender and juicy the steak was. Perfect recipe!
This is insanely good! I usually bbq steaks but I am so glad I gave this a shot. Fantastic, will be making this again and again!!!
Thank you! Love to hear this 🙂
This was my first time making this and I am blown away!!!! I’m new to the air fryer and this by far tops any filet ive had at any Long Island/NYC steakhouse. It was cooked to perfection and was like butter. I paired it with a bernaise sauce and homeade creamed spinach! will 100% cook again
Wow! Thank you so much.
Definitely WAY to much Worcestershire sauce. Super overpowering. I would put in maybe a tablespoon; half a cup is excessive. Other than that, pretty good recipe.
Not sure why you were using worcestershire sauce, as it is not in the recipe, but glad you kind of enjoyed it anyways?
This was soooo good. It was my first time making a filet in my air fryer. My boyfriend is super picky and loves his steaks grilled, but we tried this tonight for a special Christmas Eve dinner and so glad we did! He loved it and so did I. Will definitely be making this again!!
recipe does not call for Worcestershire sauce
What a waste of a fine cut of meat. I will stick to cooking mine on the grill.