Air fryer fillet is steak night without heating the whole kitchen — lean, tender, and ready in under fifteen minutes. Fillet Steak 2x 6oz is the classic two-steak pack for a proper Saturday plate. Shop it in fillet steaks and beef.
Air fryer method
Bring the steaks out 20 to 30 minutes. Pat very dry — moisture kills the crust on lean fillet. Oil lightly and season with salt and pepper. Preheat the air fryer to 200°C. For a typical 6oz fillet: 7 to 10 minutes total, flipping halfway. Pull around 52–54°C for medium-rare after a rest, or nearer 57–60°C for medium. Rest three to five minutes on a warm plate. One layer only; stacked fillets steam. Because fillet has little marbling, a light oil and a proper rest matter more than on rib-eye — do not cook it well done unless you like it dry.
Pan and grill backup
No air fryer: screaming-hot pan 2 to 3 minutes a side with a butter baste in the last minute, or a hot grill the same. Fillet rewards a probe more than guesswork because it cooks fast once the centre warms. Browse fillet steaks for pack sizes, and beef when you want sirloin or rib-eye beside.
What to serve
Peppercorn or Béarnaise, skinny chips, and a sharp salad. Leftover fillet is excellent cold in a sandwich with mustard — slice thin across the grain. Do not reheat hard; a brief warm-through in pan juices is enough if you must serve it hot again.
Times above are a guide for home ovens, air fryers and pans — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and pans vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.
Season boldly, keep a small gap between pieces so heat can circulate, and taste the pan juices before you add more salt — cured and smoked packs already carry seasoning.