Air Fryer Beef Tenderloin
This Air Fryer Beef Tenderloin Recipe delivers a restaurant-quality, herb-crusted roast with a buttery texture and perfectly cooked medium-rare center, all with minimal effort and under 30 minutes of active cooking time.
Equipment
- Large basket-style air fryer - 5.8 quart or larger recommended
- Instant-read meat thermometer - Non-negotiable for precise doneness
- Small mixing bowl
- Pastry brush or hands - For applying the compound butter
- Aluminum foil - For tenting the roast during resting
- Sharp carving or chef's knife - For slicing
- Cutting board
- Butcher's twine - If your roast is not already tied
- Paper towels - For patting the meat dry
- Kitchen scissors - For removing twine before serving (optional)
Ingredients
- 2 lbs beef tenderloin roast - 900g, trimmed and tied with butcher's twine
- 2 tablespoons unsalted butter - 28g, softened to room temperature
- 3 cloves garlic - finely grated or minced
- 1 teaspoon fresh rosemary - finely minced
- 1 teaspoon fresh thyme leaves - finely minced
- ½ teaspoon fresh sage - finely minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- flaky sea salt - Maldon sea salt flakes, for finishing (optional)
Instructions
- Remove beef tenderloin from refrigerator and let sit at room temperature, uncovered, for 30 minutes.
- Combine softened butter, grated garlic, rosemary, thyme, sage, salt, and pepper in a small bowl until fully blended.
- Pat the tenderloin completely dry with paper towels, then rub olive oil evenly over the entire surface.
- Spread the compound butter evenly over all sides of the tenderloin, pressing herbs gently into the surface.
- Preheat air fryer to 400°F (205°C) for 3 to 5 minutes.
- Place tenderloin in the air fryer basket and cook at 400°F for 5 to 6 minutes to create a seared crust.
- Reduce temperature to 350°F (175°C) and cook for 12 to 15 minutes more, or until internal temperature reaches 125°F for medium-rare.
- Remove tenderloin from air fryer, tent loosely with foil, and rest for 10 to 15 minutes.
- Remove twine, slice against the grain into ½-inch thick pieces, and sprinkle with flaky sea salt before serving.
Notes
- Room temperature is key: Letting the tenderloin sit out for 30 minutes ensures even cooking from edge to center.
- Always use a thermometer: This is the only reliable way to achieve your preferred doneness with such a premium cut.
- Pat it dry: Removing surface moisture is essential for developing a good crust; wet meat steams instead of sears.
- Grate your garlic: Finely grated garlic blends into the butter seamlessly and won't burn on the exterior during high-heat cooking.
- Don't skip the rest: Resting allows the juices to redistribute throughout the meat and prevents them from running out when you slice.
- Tent loosely: A loose foil tent traps heat without steaming the crust; press foil tightly and you'll soften that beautiful herb coating.
- Butcher's twine matters: If your roast isn't tied, fold the thin tail under and tie it yourself to create a uniform shape for even cooking.
- Fresh vs. dried herbs: Fresh herbs provide a brighter, more aromatic flavor, but if using dried, use about 1/3 of the amount since they're more concentrated.
- Reheating tip: Reheat leftover slices in the air fryer at 300°F for 3-5 minutes to preserve the crust rather than using a microwave.
- Make it your own: Try variations like a peppercorn crust, blue cheese butter, or coffee-chili rub for a completely different flavor profile.