How Do You Cook Filet Mignon In The Air Fryer? | Temps

Filet mignon is tender, lean, and easy to overcook. An air fryer can nail it, but only when you treat temperature as the boss.

If you’ve been asking, “how do you cook filet mignon in the air fryer?” this page gives you a repeatable plan with temps, timing checks, and easy fixes. No guesswork.

What You Need Before You Start

You don’t need much gear, but two small things change the outcome: a thermometer and a light coating of oil.

• Air fryer: basket or oven style both work.
• Instant-read thermometer: a probe makes the job easier.
• Oil: avocado, canola, or grapeseed.
• Salt and pepper: keep it simple.
• Optional: garlic powder, smoked paprika, butter for finishing.

Picking Filet Mignon That Air Fries Well

Go for steaks that are thick and evenly shaped. A tall filet gives you more room to hit a warm center without turning the outside dry.

Trim size can vary a lot. If you can choose, aim for 1.25 to 2 inches thick. Thin filets cook so fast that the window between “perfect” and “oops” gets tiny.

Look for a smooth, fine grain and a moist surface with no sticky feel. If the filet is tied with butcher’s twine, leave the twine on during cooking so the shape stays round.

Salt Ahead For A Deeper Crust

If you have time, salt the filet 30–60 minutes ahead. Set it on a plate and chill it with no wrap for browning.

The salt pulls a bit of moisture to the surface, then that moisture gets reabsorbed. You end up with drier edges and a meatier bite.

If time is tight, salt right before the steak goes in and keep the oil layer thin so the surface browns fast at 400°F.

Doneness Targets For Air Fryer Filet Mignon

Time gets you close. Temperature gets you right. Use this chart as your target, then pull the steak when it hits the “pull” number.

Doneness	Pull Temp (°F)	Final Temp After Rest (°F)
Blue Rare	110–115	115–120
Rare	120–125	125–130
Medium Rare	130–135	135–140
Medium	140–145	145–150
Medium Well	150–155	155–160
Well Done	160–165	165+
USDA Whole-Cut Guidance	145	145+ with a rest

Cooking Filet Mignon In The Air Fryer With Reliable Temps

Filet mignon cooks fast because it’s small and lean. Thickness matters more than weight, so check the height of the steak first.

The plan below assumes a 1.5-inch filet. If yours is thinner, shave time. If it’s thicker, add time in small blocks and keep checking temperature.

Step 1 Dry The Surface And Season

Unwrap the steaks and blot all sides with paper towels. Dry meat browns better, and browning is what makes a steak taste like steak.

Brush a thin film of oil over the surface. Season with salt and black pepper on all sides. Add a pinch of garlic powder if you like that profile.

Step 2 Let The Steak Lose The Chill

Set the filet on a plate for 15–25 minutes while you prep the air fryer. This takes the edge off the fridge chill, so the center heats more evenly.

Keep it out of direct sun and away from raw produce. You’re not trying to warm it up a lot. You’re just avoiding an icy middle.

Step 3 Preheat And Set Up The Basket

Preheat the air fryer to 400°F for 3–5 minutes. That heat jump-starts browning, which is harder to get on a wet, cool surface.

Lightly oil the basket or tray. Place the filet mignon in a single layer with space around each steak so hot air can move.

Step 4 Air Fry, Flip, Then Check Temperature

Cook at 400°F for 6 minutes. Flip, then cook 4–7 minutes more, based on thickness and your doneness target.

Start checking at the early end. Insert the thermometer from the side into the center. Pull the steak when it hits your “pull temp” from the chart.

Step 5 Rest The Steak So It Stays Juicy

Move the filet to a plate and rest 5–8 minutes. Resting lets the heat even out from edge to center.

Skip a tight foil wrap. A loose tent is fine if your kitchen is chilly, yet airtight foil can soften the crust.

How Do You Cook Filet Mignon In The Air Fryer?

If you want a simple script to follow, use this sequence and don’t rush the thermometer step.

1. Blot dry, oil lightly, season on all sides.
2. Preheat air fryer to 400°F.
3. Cook 6 minutes, flip, cook 4–7 minutes more.
4. Check internal temp, pull at your target.
5. Rest 5–8 minutes, then slice and serve.

Timing Guide By Thickness

Air fryers vary, so treat times as a starting point. Use them to know when to check, not as a finish line.

• 1 inch: 9–11 minutes total at 400°F, flip halfway.
• 1.25 inch: 10–13 minutes total at 400°F, flip halfway.
• 1.5 inch: 11–15 minutes total at 400°F, flip halfway.
• 2 inches: 14–18 minutes total at 400°F, flip halfway, check early.

Probe Thermometer Moves That Prevent Overcooking

Filet is small, so a bad thermometer angle can read the wrong spot. Slide the tip into the center from the side, not from the top.

Try two readings, one from each side. If the numbers differ, trust the lower one and cook in short bursts until it climbs to your pull temp.

If you use a leave-in probe, route the wire so it doesn’t rub the heating element. In a basket model, the wire can exit near the front lip and still let the drawer shut.

Food Safety Notes For Beef

Whole cuts of beef can be cooked to a range of doneness levels. If you cook for a table with mixed comfort levels, aim for the USDA target for steaks and roasts.

The USDA posts a clear Safe Temperature Chart that lists 145°F plus a rest for whole cuts.

Keep raw meat and its juices off ready-to-eat foods. Wash hands with soap and water, and clean boards and knives right after prep.

If you’re cooking for anyone with a higher risk from foodborne illness, use the USDA target and stick to clean prep steps. The CDC food safety steps are a solid refresher.

Seasoning That Works On Filet Mignon

Filet is mild, so it plays well with simple seasoning and a rich finish. Salt does most of the heavy lifting, and pepper brings bite.

Simple Steakhouse Blend

• Salt
• Black pepper
• Garlic powder
• Smoked paprika

Mix the spices in a small bowl, then dust both sides. Don’t cake it on. A light coat keeps the crust clean.

Butter Finish In One Minute

Once the steak rests, add a small pat of butter on top. The heat melts it into a glossy layer that tastes like a pan-baste, without a skillet.

Want a sharper finish? Add a squeeze of lemon or a spoon of chimichurri right before serving.

Bacon-Wrapped Filet In The Air Fryer

Bacon-wrapped filet mignon can work in an air fryer, yet you need to manage grease and timing. Use thin bacon and wrap it snug so it stays put.

Secure the seam with two toothpicks, one near the top and one near the bottom. Set the steaks seam-side down to start.

Cook at 400°F, flipping once. Plan on 2–4 extra minutes total. If the steak hits its pull temp before the bacon browns, remove the filet and air fry the bacon alone for 1–2 minutes, watching closely.

Serving Ideas That Keep The Steak The Star

Filet mignon is rich on its own. Pair it with sides and toppings that add contrast, not noise.

Fast Toppings

• Sautéed mushrooms
• Blue cheese crumbles
• Horseradish cream
• Herb butter

Air Fryer Sides That Match The Timing

• Asparagus: 6–8 minutes at 390°F, shake once.
• Broccolini: 7–9 minutes at 390°F, toss with oil and salt.
• Baby potatoes: 16–20 minutes at 400°F, shake twice.
• Brussels sprouts: 12–16 minutes at 380°F, shake twice.

Cook the side first, hold it under a loose foil tent, then cook the filet. Steak needs the hottest air, so give it the prime slot.

Why Air Fryer Filet Sometimes Turns Out Dry

Dry filet is usually a timing problem, not a seasoning problem. A lean cut has less fat to mask extra heat.

Three habits fix most dry outcomes: blot dry, cook hot, and pull early. Rest finishes the job without blasting the center.

Common Problems And Fixes

If your first batch is a little off, don’t scrap the air fryer idea. A small tweak fixes it, and the fix is often quick.

What You See	Likely Cause	What To Do Next Time
Pale surface	Steak was damp or air fryer wasn’t hot	Blot dry, preheat, oil lightly
Gray band inside	Cooked too long at lower heat	Use 400°F and shorten time
Dry center	Pulled too late	Pull at the chart temp, rest 5–8 minutes
Burnt spice crust	Sugar in rub or heavy coating	Skip sweet rubs, use a thin coat
Uneven doneness	Steak thickness varied or basket overcrowded	Leave space, cook one layer
Sticky basket	Not enough oil on metal	Oil basket lightly, use tongs
Noisy smoke	Grease hit a hot surface	Clean the drawer, add a splash of water to the pan

A Simple Night Plan From Fridge To Plate

This timeline keeps dinner moving and still gives the steak the rest time it needs.

1. Minute 0: Unwrap, blot dry, season.
2. Minute 5: Preheat to 400°F.
3. Minute 8: Start cooking the filet.
4. Minute 14: Flip, start temp checks.
5. Minute 18: Pull at target temp.
6. Minute 18–26: Rest, finish a quick topping, plate sides.

Leftovers And Reheat Without Turning It Tough

Cool leftovers fast, then chill in a sealed container. Slice only what you’ll eat right away, since cut surfaces dry out faster.

To reheat, set the air fryer to 300°F. Warm slices for 3–5 minutes, checking early. A spoon of butter on top helps.

Another option is a cold steak salad. Thin slices over greens with a punchy dressing keep the meat from taking more heat.

Final Plate Checklist

Run through this short list right before serving. It keeps the cook calm and the steak on target.

• Steaks were blotted dry and lightly oiled.
• Air fryer was preheated to 400°F.
• Steaks had space in the basket.
• Internal temp was checked from the side.
• Steaks were pulled at the chart temp.
• Rest time was 5–8 minutes.

If you’re still asking yourself, “how do you cook filet mignon in the air fryer?” start with medium rare on your first try. Then adjust by 3–5°F on the next cook.

Once you lock in the pull temp your air fryer hits, filet mignon becomes a repeatable weeknight win.