Temperatures between 140 and 145 degrees Fahrenheit are considered to be ″medium.″ Medium well – the temperature for steaks at this level of doneness should be between 150 and 155 degrees Fahrenheit. Well done — the temperature reading for a filet mignon that has no indications of pink remaining comes in at 160 degrees Fahrenheit or above, which is excellent.
The ultimate internal temperature of your steak should be 135 degrees Fahrenheit for medium-rare and 145 degrees Fahrenheit for medium-well done. The sear will impart to your steaks the rich golden-brown color and increased flavor that are normally associated with grilled steaks and other cooked meats. Serve as soon as possible.
What is the cooking temperature of a filet mignon?
So here’s what you need to know: Cooking temperature for rare filet mignon is 120 degrees. Approximately 130 degrees is considered medium rare. 140 degrees Fahrenheit is considered medium. Medium 150 degrees, to be precise. 160 degrees is considered to be well done.
How thick should a filet mignon be cut?
Cut the filet mignon into 1- to 2-inch (2.5- to 5-cm) thick chunks, broil them, and serve them just the way they are. There are some places that sell filet mignon that has already been sliced into parts and wrapped in bacon.