Remove the filet mignon from the fridge about 30 minutes before you plan to cook. This crucial step promotes even cooking throughout the steak, so you avoid that dreaded situation where the ends are overcooked while the center is still cold.

While your steaks are coming to temp, whip up some compound butter that will elevate the dish. Combine softened unsalted butter with garlic powder, fresh herbs like parsley or chives, and a squeeze of lemon juice in a bowl. Mix well and set it aside in the refrigerator. This herb-infused butter adds richness to the finished steak.

Next, preheat your air fryer to 400 degrees F (204 degrees C). For best results, preheating helps create a nice sear on the surface of your filet mignon.

Trim any excess connective tissue from the edges of the steaks. Pat them dry with paper towels to remove any moisture, which can hinder browning. Generously season both sides with sea salt and freshly ground black pepper, and add the garlic powder for an extra layer of flavor.

Place the seasoned steaks in the air fryer basket in a single layer. Make sure they’re not touching, as this can lead to uneven cooking. Cook the steaks, checking the doneness with a meat thermometer. For 1.5-inch thick filets, here’s a guide:

- Rare: 10-12 minutes (120°F)

- Medium Rare: 11-13 minutes (130°F)

- Medium: 12-14 minutes (140°F)

- Medium Well: 13-15 minutes (150°F)

- Well Done: 14-16 minutes (160°F)

Once cooked to your liking, carefully transfer the steaks to a plate. Top each with a tablespoon of that decadent compound butter while they rest for about 5 minutes. This resting time allows the juices to redistribute, ensuring a tender and juicy bite every time.