• Take the steaks out of the refrigerator and bring them to room temperature for 20-30 minutes.
  2 thick-cut filet mignon steaks
• Pat the meat dry using paper towels and brush with olive oil. Season generously with sea salt flakes and freshly ground black pepper.
  2 tbsp olive oil, generous pinch sea salt flakes, generous pinch freshly ground black pepper
• Preheat the air fryer to 400°F (200°C) for 5 minutes. Place the steaks onto a rack (or directly in the basket), spaced apart to allow for proper air circulation. Cook the for 10-14 minutes, flipping over halfway. The cooking time will depend on their thickness of your fillet mignon and how you like it cooked. Please refer to the chart and use a meat thermometer for best results.
• Once the steak has reached the desired temperature, remove from the air fryer and allow it to rest for at least 5 minutes before serving.

Make the cowboy butter

• Mix all the ingredients together in a small bowl. Place a large piece of plastic wrap on your counter and spoon the butter onto it. Wrap the butter and shape into a small log. Chill until needed then cut into small pats to use.
  ½ cup (115g) unsalted butter, 1 tbsp 1 tbsp Dijon mustard, 2 cloves garlic, 1 tbsp chopped parsley, 1 tbsp chopped chives, 2 tsp fresh thyme leaves, 1 tsp sweet paprika, 1 tsp salt, pinch red pepper flakes, ½ lemon juice and zest
• To use cowboy butter as a dip, melt the butter then stir in all the other ingredients. Leave to cool and serve with the steak.