I know we all think of air fryers being used for making some seriously tasty snacks, but have you ever considered using them for your holiday main course?
It makes perfect sense! You don’t have to turn on the oven, you don’t have to dirty up extra roasting pans (causing you more dishes at the end of the night,) and the
Trust me, once you serve this up to your guests at your next holiday party, they’ll all want an
air fryer beef tenderloin
- Beef tenderloin – The star of the dish! Savory, juicy, and delicious, beef tenderloin is an absolute crowd-pleaser.
- Butter – This will keep the beef tenderloin juicy and help our other seasonings adhere to the tenderloin.
- Herbs – Fresh is best! The combination of fresh sage, thyme, and rosemary is classic and compliment each other and the beef tenderloin.
- Garlic – Garlic is a classic ingredient that will add earthiness to the dish.
- Kosher salt and black pepper – It’s super important to make sure to properly season your beef tenderloin so it brings out all of the delicious flavors.
How to prepare your beef tenderloin
It’s important to properly trim and tie up your beef tenderloin before cooking.
Trimming and tying help keep the shape of the tenderloin even throughout so that it cooks evenly in your
To trim your beef tenderloin:
Locate the shiny, whitish-gray connective tissue.
Using a sharp knife, carefully slide it under the skin in between the connective tissue and the meat.
Make slow, long strokes with your knife, cutting away the connective tissue, while pulling it back. (Be sure to stay as close to the connective tissue as possible and don’t cut down into the meat!)
Repeat until you reach the end and discard the connective tissue.
To tie your tenderloin:
Your ultimate goal here is to make sure it’s an even cylinder shape. We will be cinching it together in one to two-inch intervals with twine.
Take about 12-15 inches of twine, and begin on the left side of the tenderloin, loop it around and tie a knot using the end of the twine.
This is your anchor knot.
Now take the rest of the twine, create a loop, and loop it under the tenderloin about 1-2 inches down from your anchor knot, pull it taught.
Keep creating loops and putting them every 1-2 inches down until you reach the end of the tenderloin.
You could skip these two steps and ask your local butcher to do this for you! They will trim and tie your beef tenderloin for you, free of charge.
What is an
It mimics the outcome of a deep fat fryer but without the use of oil. Hot hair is moved around via a fan that quickly and crisply cooks up the food.
The 2 most common air fryers you’ll see are basket style (that is what I have) or convection/toaster oven style.
There are pluses to both but I personally prefer my basket style.
What is the best
air fryer to buy?
My biggest tip when it comes to air fryers is to make sure you pick a style that will work the most for your family and the amount of food you will be cooking.
My large basket-style
Storage and leftovers
To reheat, simply place in a microwave-safe dish covered loosely with a damp paper towel and heat for 2-3 minutes or until heated thoroughly.
air fryer recipes
- Looking for a fun snack with a twist? Try my Air Fryer Cheeseburger Egg Rolls
- Need a super simple dinner? Try my Air Fryer Turkey Breast
- Love all things seafood? Try my Air Fryer Crab Cakes
- Craving something Italian? Try my Air Fryer Chicken Parmesan
- 3 - 3.5 pound beef tenderloin, trimmed and tied
- 4 tablespoons butter, softened
- 2 cloves garlic, grated
- 1 teaspoon fresh minced rosemary
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon fresh minced thyme
- ½ teaspoon fresh minced sage
- Bring the beef tenderloin to room temperature by allowing it to sit on the counter for at least 30 minutes before cooking.
- In a small bowl, stir together the softened butter, grated garlic, rosemary, salt, pepper, thyme, and sage.
- Pat the beef tenderloin dry with a paper towel and then rub the compound butter evenly over every side.
- Place the beef tenderloin in the air fryer and cook it at 400 degrees F for 5 minutes.
- Reduce the heat to 350 degrees F and continue to cook the tenderloin for another 12-15 minutes, or until the internal temperature of the beef reaches 120 degrees F with an instant-read thermometer.
- Cover the beef tenderloin with foil and allow it to rest for 10 minutes before slicing.
- Serve the beef tenderloin with your favorite sides and enjoy immediately.
- Store any leftovers in an airtight container in the fridge for up to three days.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1392Total Fat: 109gSaturated Fat: 46gTrans Fat: 0gUnsaturated Fat: 48gCholesterol: 368mgSodium: 633mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 95g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.