3pounds(1.36kg) beef tenderlointrimmed and tied (see notes)
3tablespoonsbuttersoftened
1teaspoonminced garlic
1teaspoonfresh rosemarystemmed and minced
½teaspoonfresh minced thyme
½teaspoonfresh minced oregano
½teaspoononion powder
1teaspoonkosher salt
black pepper to taste
Instructions
Preheat Air Fryer To 450 degrees F / 232 degrees C.
In a small bowl, combine the softened butter, garlic, rosemary, thyme, oregano, onion powder, salt, and pepper.
Pat the beef tenderloin dry with paper towels and then rub the seasoned compound butter evenly over the entire surface.
Place the beef tenderloin into the air fryer basket and air fry for 6 minutes.
Reduce the heat to 350 degrees F / 180 degrees C and continue to cook the tenderloin for another 12-15 minutes, or until the internal temperature of the middle of the tenderloin reaches 120 degrees F / 49 C (for medium rare)using an instant read thermometer.
Remove the beef tenderloin to a plate and tent with foil.
Allow it to rest for 10-12 minutes before slicing and serving.
Video
Notes
Look for meat that is well marbled and even in size across the whole piece of meat.
Remove the silver skin and any excess fat and tie with butcher's twine. You can ask your butcher to trim and tie the tenderloin for you.
Bring the beef tenderloin to room temperature for 45 minutes before air frying.
The herb butter should be softened but not melted.
Prepare the compound butter mixture up to 2 days in advance.
If using dried herbs, reduce the amounts as they can be more potent.
Preheat the air fryer for even cooking.
Spray the air fryer basket with olive oil spray to reduce sticking.
Use a meat thermometer to check for doneness. Don’t rely solely on the clock.
Meat will continue to cook after removing it from the air fryer. Pull the meat a few degrees below your desired temperature to account for carryover cooking and avoid overdone meat.
See the temperature chart for desired doneness above.
Let the meat rest for 10-12 minutes before slicing and serving to allow the juices to redistribute through the meat.
Storage - keep leftovers in an airtight container inside the fridge for 4 days.