Air Fryer Filet Mignon with Sweet-Spicy Brown Sugar Crust
Tender filet mignon with a sweet-spicy brown sugar and spice crust, quickly cooked in the air fryer for a caramelized exterior and juicy interior.
Steps
- 1
1. In a small bowl, mix garlic powder, chili powder, salt, paprika, and brown sugar – this is the dry rub.
- 2
2. Pat the filet mignon steaks dry with paper towels. Sprinkle the mixture evenly on both sides and press gently to adhere.
- 3
3. Preheat the air fryer to 375°F (190°C) for 5 minutes.
- 4
4. Place the seasoned steaks in the air fryer basket in a single layer without overlapping. Cook for 8 minutes, then flip and cook for another 4 minutes for medium-well (thinner steaks) or medium (thicker steaks). Adjust time as desired.
- 5
5. Let the steaks rest for 5 minutes before serving. Cooking time varies based on thickness and desired doneness.
- 6
6. For reference: internal temperature of 125°F (52°C) is rare, and 145°F (63°C) is medium-well.
Shopping list
4 filet mignon steaks, 1/2 tbsp garlic powder, 1/4 tbsp chili powder, 1/2 tbsp salt, 1/4 tbsp paprika, 1/4 cup (50g) brown sugar
Recipe story
Filet mignon, prized for its tenderness, has been a staple in French cuisine since the 19th century. The combination of brown sugar and spicy seasonings for a sweet-spicy crust is a modern innovation, inspired by South American grilling traditions where meat is often glazed with sweetness and spices. This recipe adapts the technique for the air fryer, offering a quick and flavorful result.
Ingredient Secrets
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
