Super Tender Air Fryer Filet Mignon
Tender, juicy air fryer filet mignon served with an herb compound butter is a stunningly impressive dinner that can be made with minimal effort.
Servings: 2 servings
Ingredients
- 1 pound filet mignon or beef tenderloin 2 pieces, about 8 ounces each 2" thick each
- 1 tablespoon extra virgin olive oil
- 1 sprig fresh rosemary minced
- salt & pepper to taste
Compound Herb Butter
- 2 tablespoons unsalted butter softened to room temperature
- 1 tablespoon minced parsley
- 1/8 teaspoon salt
Instructions
- Make the compound butter by combining the ingredients in a small bowl. Mash together until fully combined. Transfer onto a piece of parchment paper and roll into a log shape. Place in the refrigerator (or freezer if pressed for time) until hardened.
- Let the beef sit out at room temperature for 20-30 minutes before cooking. Pat dry with paper towels then drizzle the olive oil over each piece of beef, rubbing onto both sides. Season one side of the meat with the minced rosemary, salt and pepper then flip over and repeat with the other side, pressing the seasoning into the meat using your hands.
- Place in a 400°F air fryer (preheat for basket models) and cook for about 12-15 minutes depending on your preferred doneness and how thick the filet is. For medium-rare, the filet should read between 125°-135° (see notes).
- Remove from the air fryer and let rest for a few minutes before serving.
- Slice the compound butter into two portions and top the beef to serve.
Notes
*It's always best to check for doneness using a meat thermometer for the most accurate cooking time. For medium-rare, I like to pull my steaks at 125° and let them rest for a few minutes as the temp continues to rise a few degrees while they sit.
**The compound butter can be made ahead of time and kept in the refrigerator or freezer for days in advance.
Nutrition
Serving: 1SERVING | Calories: 906kcal | Protein: 70g | Fat: 68g | Saturated Fat: 28g | Polyunsaturated Fat: 32g | Cholesterol: 287mg | Sodium: 424mg