Can I use a smaller tenderloin?

Absolutely! Adjust the cooking time based on the size of your tenderloin. Smaller cuts may only need 15–20 minutes.

How do I know if the tenderloin is done?

Use a meat thermometer—125°F for medium-rare, 135°F for medium, and 145°F for medium-well.

Yes! Marinating in a mix of olive oil, garlic, and fresh herbs for a few hours can add even more flavor.

Tying the tenderloin helps it cook evenly and maintain its shape. Most butchers will do this for you.

Perfectly cooked air fryer beef tenderloin that’s tender, juicy, and packed with flavor. Ready in under 30 minutes for an impressive dinner!

Beef Tenderloin: 2–3 lbs, trimmed and tied for even cooking (center-cut preferred).
Olive Oil: 2 tbsp, for coating.
Garlic Powder: 1 tsp, for savory depth.
Paprika: 1 tsp, for smoky flavor.
Fresh Rosemary or Thyme: 2 sprigs, optional, for an earthy aroma.
Salt and Pepper: To taste, generously applied.
Optional Add-Ons: Garlic butter or balsamic glaze for serving.

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Prep the Tenderloin: Begin by patting the beef tenderloin dry with paper towels to remove any moisture, which helps in forming a crisp crust. Rub olive oil generously over the tenderloin, ensuring it’s evenly coated. Season with garlic powder, paprika, salt, and pepper. For added flavor, tuck sprigs of fresh rosemary or thyme under the butcher’s twine.
Preheat the Air Fryer: Set your air fryer to 400°F and allow it to preheat for about 3–5 minutes. Preheating is key to even cooking and achieving a golden-brown crust on the tenderloin.
Cook the Tenderloin: Place the seasoned tenderloin into the air fryer basket. Cook for 20–25 minutes, flipping the meat halfway through to ensure even cooking. Use a meat thermometer to check the internal temperature: aim for 125°F for medium-rare or 135°F for medium.
Rest the Meat: Remove the tenderloin from the air fryer and transfer it to a cutting board. Let it rest for at least 10 minutes to allow the juices to redistribute throughout the meat, keeping it tender and juicy.
Slice and Serve: Slice the rested tenderloin into thick medallions. Serve immediately with your favorite sides, like roasted vegetables, mashed potatoes, or a crisp green salad. Garnish with a dollop of garlic butter or a drizzle of balsamic glaze if desired.

Use a digital meat thermometer to avoid overcooking.
For an extra-seared crust, finish the tenderloin in a hot skillet for 1–2 minutes per side.
Always let the meat rest to retain juiciness.