Remove filet mignon from the refrigerator 30 minutes before cooking to ensure even cooking throughout and a perfect medium-rare center without overcooking the edges.

Use paper towels to thoroughly dry the steak's surface before seasoning—this removes moisture that prevents proper browning and creates a superior crust in the air fryer.

During the last 2-3 minutes of cooking, brush the filet with melted garlic butter to add richness and infuse deep flavor without extending cooking time.

Apply sea salt (not table salt) just before cooking—its larger crystals dissolve slower and create a flavorful crust while preserving the meat's natural juices.

Let the cooked filet rest for 5 minutes before serving to allow juices to redistribute throughout the meat, ensuring each bite remains exceptionally tender and juicy.