Air Fryer Beef Tenderloin
Air fryer beef tenderloin, which is called beef fillet in the UK, takes 20 minutes at 200°C and gives a browned herb crust with a pink, tender middle. A 600g centre-cut piece serves four. Tying it and checking the temperature with a thermometer are the two steps that matter, because fillet is lean and goes from perfect to dry within a few minutes.
- Total
- 1 h 13 min
- Prep
- 10 min
- Cook
- 23 min
- Serves
- 4
- Per serving
- 255kcal
Choosing the cut for air fryer beef tenderloin
Ask the butcher for a centre-cut piece of fillet (sometimes sold as chateaubriand), because it is the same thickness along its length and cooks evenly. The tail end is thin and overcooks, so either buy it separately for another meal or tuck it under and tie it.
Fillet is expensive and very lean, so a meat thermometer pays for itself here. The times in this recipe are a guide, and the thermometer tells you when the beef is done.
The method for air fryer beef tenderloin
Tap a time to start a timer.
- Prepare the beef Take the fillet out of the fridge before cooking. Pat it dry with kitchen paper, tuck the thin tail end under, and tie the fillet with kitchen string every 3–4cm so it keeps an even thickness.
- Season Rub the olive oil over the beef. Mix the salt, pepper, garlic powder and thyme in a small bowl, then press the mixture evenly over the surface.
- Cook Preheat the air fryer to 200°C for . Put the beef in the basket and cook for , turning it over after . Check the temperature in the thickest part from . Take it out at 48°C for rare, 52°C for medium-rare or 57°C for medium.
- Rest and slice Move the beef to a board, cover it loosely with foil and leave it for . The temperature will rise by about 5°C as it rests. Remove the string and cut into slices about 1.5cm thick.
What to serve with it
Fillet suits a special-occasion meal with roast potatoes, green beans and a peppercorn or red wine sauce. For a larger Sunday roast with all the trimmings, see roast beef with Yorkshire pudding.
A cheaper cut cooks in a similar way, as in air fryer beef sirloin.
Common problems and fixes for Air Fryer Beef Tenderloin
- The beef is overcooked and grey.
- Fillet is lean and unforgiving, and cooking times vary with thickness. Start checking with a thermometer at 15 minutes and take it out 5°C below your target temperature, because it keeps cooking while it rests.
- The ends are well done but the middle is rare.
- The tail end is thinner and cooks faster. Use a centre-cut piece, or tuck the tail under and tie the fillet so the thickness is even.
- The crust is pale.
- Pat the beef very dry before oiling and seasoning, as surface moisture delays browning. A hot, preheated basket also helps.
- The beef is tough to slice neatly.
- Rest it for the full 10 minutes under foil, then slice across the grain with a sharp knife in thick slices.
Frequently asked questions about Air Fryer Beef Tenderloin
How long do you cook beef tenderloin in the air fryer?
A 600g centre-cut fillet takes 18–20 minutes at 200°C for medium-rare, after a 3-minute preheat. Check the thickest part with a thermometer from 15 minutes, as every fillet and air fryer differs.
What temperature should beef fillet be?
Take it out at 48°C for rare, 52°C for medium-rare and 57°C for medium, then rest it for 10 minutes, during which it rises by about 5°C. Whole cuts of beef can be served pink, because the outside is seared by the cooking.
Will a 600g fillet fit in the basket?
A centre-cut piece is about 5–6cm wide and 18–20cm long, so it fits a 4–5.5 litre basket lying flat. If your basket is smaller, cut it into two pieces and cook them side by side with a gap.
Can you cook it from frozen?
Thaw it in the fridge overnight first. Frozen fillet would brown on the outside long before the middle is ready.
What do you serve with beef fillet?
Roast potatoes, creamy mash or dauphinoise potatoes go well with green beans, and a peppercorn or red wine sauce is the classic accompaniment.
How did you like the recipe?
4.7 / 5 · 26 ratings
