Filet Medallions in the Air Fryer: Tender and Flavorful

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Lucky for us, we can whip up a delicious dinner in a snap with these filet medallions in the air fryer. Seriously, if you can push buttons, you can nail this recipe. Grab your apron, and let’s get cooking!

Why This Recipe is Awesome

Let’s be real for a second. Cooking can be a total drag, especially when you want something fancy without the fuss. This recipe is like that friend who always brings snacks to the party—it’s just plain awesome. It’s so simple, even my cat could do it if he had thumbs. Plus, air fryers are magic. You get juicy, tender medallions without a million oil splatters all over your kitchen. You’ll be sitting down to dinner faster than you can say gourmet.

Ingredients You’ll Need

Alright, let’s gather what you need to make these flavorful medallions. Here’s the shopping list:

500 g de filet mignon de porc – because we want the good stuff here
2 cuillères à soupe d’huile d’olive – hey, it’s healthy fat

2 gousses d’ail (écrasé) – because garlic makes everything better
1 cuillère à café de paprika – for a little smoky flair

Sel et poivre (au goût) – can’t forget the classic seasoning

You got that? Great! Let’s go!

Step-by-Step Instructions

Ready to dive into the fun part? Here’s how to make those filet medallions like a pro:

Découpez le filet mignon en médaillons de 2 cm d’épaisseur. Channel your inner butcher but don’t worry, no one is judging your knife skills.
Assaisonnez avec sel, poivre, paprika et ail. Go wild! This is your moment of flavor greatness.
Ajoutez un filet d’huile d’olive. Drizzle it on like you’re a culinary artist.

(Optionnel) Laissez mariner 30 min avec sauce soja et miel. If you’re feeling fancy, let it sit for a bit. But let’s be honest, nobody has that kind of time on a Tuesday.
Préchauffez l’air fryer à 180°C pendant 3 minutes. Foreshadowing, you’re about to encounter crispy deliciousness.
Disposez les médaillons dans le panier sans les superposer. The air fryer needs space; it’s not a stuffed suitcase situation.

Faites cuire 8 à 10 minutes, en les retournant à mi-cuisson. Flip them halfway like you’re turning pancakes—easy peasy.
Vérifiez une cuisson rosée à 65°C à cœur si souhaité. Pro tip—it’s like playing chef roulette; you want it juicy, not dry.

Common Mistakes to Avoid

Let’s talk about some rookie mistakes you might make. Because as much as we love you, we don’t want you flaming out in the kitchen.

Skipping the marinade. Seriously, do you want bland? Nobody wants bland.
Not preheating the air fryer. Thinking you don’t need to preheat is a rookie mistake. It’s like going for a jog in flip-flops.
Overcrowding the basket. If you pack it full, you might as well be using a regular frying pan. Nobody got time for soggy medallions.

Using low-quality meat. Trust me, your taste buds will hate you later. Splurge a little. You’re worth it.

Alternatives & Substitutions

What if you’re missing an ingredient? Fear not, my friend. Here are a few easy alternatives and substitutions that still deliver a knockout dish.

Filet mignon de porc: You can use chicken or beef if you’re not feeling pork. Just adjust cooking time based on your choice.

Oil: Avocado oil works too. Get fancy and healthy at the same time.
Garlic: Can’t stand it? How about garlic powder? Just keep it in moderation.
Paprika: You can swap it for cayenne if you like living on the edge.

Improvise away; just make sure the vibes stay good!

FAQ (Frequently Asked Questions)

Alright, time to address some burning questions you might have. Let’s clear the air, shall we?

Can I cook frozen medallions? Well, technically, but you might need a longer cooking time. Cooking isn’t a microwave dinner.
Why is my meat tough? You probably didn’t let it rest. Just like us, meat needs to chill a bit after cooking.

Do I have to marinate? No, but do you really want to skip that flavor party? Up to you!
Can I double the recipe? Sure! Just remember to do it in batches so the air fryer isn’t overwhelmed.
What do I serve with it? Anything! I mean it. Salad, veggies, or even a big ol’ pile of mashed potatoes. You do you.

Final Thoughts

Congratulations, chef extraordinaire! You’re well on your way to impressing anyone who walks through your kitchen. Just think of it this way: you’ve taken a step into culinary greatness. So, go ahead, plate those medallions, and feel like a rock star. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!