Table of Contents
Never use a steak’s appearance or touch to assume you correctly cooked it. Because leaner cuts like filet mignon contain less fat, always use a ThermoPro Meat Thermometer to ensure the internal temperature matches filet mignon medium rare temp, filet mignon medium temp or any other requested doneness.
Filet Medium Temperature Knowledge Base
A filet refers to a cut of steak, chicken, fish, pork or some other meat. A butcher has cut the filet to remove the bones. When you cook or serve a filet medallion – in addition to being boneless – the cut is:
- Round and tender
- Small – usually, the filet is no larger than three or four ounces.
When a tenderloin meets the above criteria, you usually have filet mignon. In French, mignon means dainty or cute.
While people use tenderloin and filet interchangeably, think of filet mignon as a subset. Tenderloin itself is larger – the cut comes from an animal’s loin region. That part of the animal remains lax. As a result, the tendons remain soft. When butchered, the loin becomes tender.
You may get beef tenderloin or a roast from this area. When you take a smaller beef medallion from the tenderloin, you end up with filet mignon. This round and petite filet usually measures less than two inches in diameter.
Now that you know where filet comes from, look at why it remains an expensive and desirable cut for steak lovers. Those reasons include:
- Quality – many people consider filet mignon one of the most tender steak cuts. Filet is of high quality and tender because the tendons never get overworked. Most experts agree that medium rare filet mignon temp remains the best doneness, nothing that anything else comprises the quality and flavor.
- Size – the petite size plays a role in the cost. Grocery stores, butchers and restaurants usually price steak per pound. When it comes to tenderloin, an animal – on average – only has slightly over a pound. This is why most weigh between three to four ounces.
- Thickness – when speaking about the tenderness, you must look at thickness. Butchers cut a filet thinner than other steaks. The average thickness ranges between 1 inch and 1 1/2 inches in diameter.
What Temperature Should a Filet Mignon be for Medium?
Filet is well known for its versatile cooking methods. When you follow proper cooking times for the desired doneness, the internal temperature will measure the same when using a ThermoPro Meat Thermometer.
To ensure you cook filet medium temp, follow the below based on preparation.
- Grill a 1-inch filet for 12 to 15 minutes, turning it over once. Then, use your food thermometer to ensure you achieved a temperature of around 140 to 145 degrees Fahrenheit.
- For a 1 1/2-cut, increase the grilling time to around 18 to 28 minutes, until you reach a temperature of 140 to 145 degrees Fahrenheit.
When you indirect grill, do not turn the steak over. The air acts as the oven, so eliminate that step. Based on the thickness of the cut, use the below guidelines:
- Indirect grill a 1-inch cut for 20 to 24 minutes – your thermometer should read between 140 to 145 degrees Fahrenheit.
- For a 1 1/2-cut, grill the filet for 26 to 28 minutes – until you reach the same temperature range.
- You should achieve a reading of 140 to 145 degrees Fahrenheit – and medium doneness – when you broil a 1-inch filet for 15 to 18 minutes.
- Broil a 1 1/2-inch cut for around 22 to 27 minutes to achieve medium doneness. Your food thermometer should read 140 to 145 degrees Fahrenheit.
How Long Should You Cook Medium Rare Filet Mignon?
Cooking time always comes down to doneness and checking that against the internal temperature by using a ThermoPro Meat Thermometer. Remember, based on the cooking method, the only variables that change are the cooking time and doneness. The internal temperature remains constant based on the type of doneness like medium rare.
When grilling to a medium rare filet temp, use the below timings to reach at least 130 to 135 degrees Fahrenheit:
- Grill a 1-inch cut for around 10 to 12 minutes.
- For a 1 1/2-inch cut, increase the grilling time to 15 to 19 minutes.
When indirect grilling for a medium-rare filet mignon, follow the below times to reach the needed internal temperature of 130 to 135 degrees Fahrenheit:
- Grill a 1-inch cut for around 16 to 20 minutes.
- For a filet that measures 1 1/2 inches in diameter, indirect grill for 22 to 25 minutes.
- A 1-inch cut has a cooking time of 12 to 14 minutes before it reaches medium rare. That equates to a temperature of 130 to 135 degrees Fahrenheit.
- When broiling a 1 1/2-inch cut, cook for 18 to 21 minutes – here too the temperature reading will equal the same.
Filet Mignon Internal Temp Chart
Food safety guidelines and how chefs recommend a steak preparation do not always align. The United States Department of Agriculture recommends that all steaks have a minimum temperature of 145 degrees – that translates into the medium doneness category. However, that recommendation is higher than what many chefs and steak enthusiasts suggest. If a guest does not have a preference, medium rare remains the most popular one; this means the temperature clocks in at a range of 130 to 135 degrees Fahrenheit.
No matter the cooking method – or how long you cook filet mignon – always use a ThermoPro Meat Thermometer to check the doneness, including filet medium temp. Use the below doneness guidelines:
- Extra rare or blue – your reading ranges from 80 to 100 degrees Fahrenheit.
- Rare – for this doneness, the temperature must read between 120 to 125 degrees Fahrenheit.
- Medium rare – make sure your thermometer registers between 130 to 135 degrees Fahrenheit or 54 degree Celsius.
- Medium – look for a temperature between 140 to 145 degrees Fahrenheit.
- Medium well – for steaks at this doneness, the temperature clocks in between 150 to 155 degrees Fahrenheit.
- Well done – for a filet mignon that has no signs of pink left, the temperature reading comes in at 160 degrees Fahrenheit or higher.
Tip: Typically, you rest a cut for about five minutes before serving. That means the cut could continue to increase or decrease in temperature, which accounts for the range.
Use the Temperature Chart and Thermometer to Grill or Broil Like the Pros
When cooking filet mignon, even if the outside looks properly grilled or broiled, it does not automatically mean the internal temperature matches the desired doneness. Your filet could taste and look tough on the outside but remain uncooked in the middle. Because doneness always equates to a specific temperature range, use a ThermoPro Meat Thermometer as below, along with the doneness guide, and cook your filet mignon like a professional each time.