What temperature is Filet Mignon Rare?

Remove Filet Mignon from the heat at 48°C. After resting, it reaches 50°C. Sear for about 90 seconds per side.

What temperature is Filet Mignon Medium Rare?

Remove Filet Mignon from the heat at 52°C. After resting, it reaches 54°C. Sear for about 120 seconds per side.

What temperature is Filet Mignon Medium?

Remove Filet Mignon from the heat at 58°C. After resting, it reaches 60°C. Sear for about 165 seconds per side.

What temperature is Filet Mignon Medium Well?

Remove Filet Mignon from the heat at 62°C. After resting, it reaches 65°C. Sear for about 210 seconds per side.

What temperature is Filet Mignon Well Done?

Remove Filet Mignon from the heat at 68°C. After resting, it reaches 71°C. Sear for about 255 seconds per side.

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Steak guide

Filet Mignon

The most tender cut from the beef tenderloin. Very lean with a mild, buttery flavor. Often wrapped in bacon for extra fat.

Recommended: 4–5 cm (1.5–2 inch)

Doneness temperatures

Doneness	Remove from heat	Final temperature after resting	Sear per side
RareExtremely soft and buttery. Cool red center. The tenderness is unmatched at this level.	48°C	50°C	90 seconds
Medium RareThe gold standard for filet mignon. Warm red center with a perfect sear. Melts on the tongue.	52°C	54°C	120 seconds
MediumPink throughout with slightly firmer texture. Still very tender due to the cut.	58°C	60°C	165 seconds
Medium WellHint of pink. Firmer but filet remains more tender than other cuts at this level.	62°C	65°C	210 seconds
Well DoneCooked through. Can become dry due to low fat content. Not recommended for this cut.	68°C	71°C	255 seconds

Nutrition per 100 g

Calories: 186 kcal
Protein: 26 g
Fat: 8 g

Chef tips

• Do not overcook - filet mignon is best rare to medium
• Consider wrapping in bacon for extra flavor and moisture
• Sear on very high heat for a short time
• Use an instant-read thermometer - thickness varies widely
• Rest at least 5 minutes before serving

Cooking methods

On the stove

Cast iron on very high heat, preheated 4–5 minutes - this cut needs intense searing for a short time. Sear 2 minutes per side with no movement. Consider wrapping in bacon before cooking for added fat and flavor on this lean cut.

On induction

Cast iron at level 9, preheated 3 minutes. The brief high-heat sear benefits from induction's quick temperature response. Drop to level 4 to finish. Use a thermometer - this lean cut goes from perfect to overcooked very rapidly. Target: 52°C for medium-rare.

Over an open fire

Best over charcoal at very high heat. Sear directly over coals for 2 minutes per side. Because of the very low fat content, keep a close watch - filet has no fat to protect it from the fire. Move off direct heat the moment searing is complete.

Marinades

🫒 Olive oil, garlic & herbs

Light touch - don't drown a delicate cut.

2 – 8 h

Ingredients

• 4 tbsp extra-virgin olive oil
• 1 large clove garlic, crushed
• 2 tsp fresh rosemary, chopped
• 2 tsp fresh thyme, chopped
• ½ tsp coarse salt

Method

Combine ingredients and gently coat the filets.
Refrigerate 2–8 hours - no longer, since acid would damage the texture.
Bring to room temperature 30 minutes before cooking.
Sear hard, then finish with herb butter (recipe below).

🧈 Dijon-Worcestershire herb butter

A compound butter to spoon over once cooked.

Finishing - make ahead

Ingredients

• 4 tbsp room-temperature butter
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp finely chopped parsley
• Pinch of salt

Method

Mash all ingredients with a fork until smooth.
Roll into a log in plastic wrap; chill until firm (at least 30 min).
Place a slice on each rested filet - it melts into a sauce.