Filet Mignon Internal Temp: From Rare, Medium to Well Done

Have you ever thought about why filet mignon at steakhouses is always so tender and keeps that slightly pink inside? The secret lies in its internal temperature. If you rely solely on how a steak looks or feels, you’re likely to mess it up.

My family loves my medium-rare steaks so much, and I bet you wouldn’t be able to tell them apart from those from steakhouses. If you prefer a firmer, well-done steak, this guide has you covered too, which includes a convenient filet mignon internal temp and cooking time chart to help you cook steak to your desired doneness easily. 

What Temperature Should Filet Mignon Be Cooked to?

Filet mignon is very lean, which means that if overcooked, it can dry out quickly and become tough and chewy. I personally like to cook my filet mignon to medium-rare or medium, as both retain that just-right tenderness. These levels are also commonly recommended by most steakhouses. Of course, though, it all comes down to what you like best. For your reference, below are the different doneness of filet mignon as well as its specific internal temperatures and textures.

• Rare (120-125°F): Cool, very red center. The texture is supremely tender, almost buttery, but can be too raw and soft for some.
• Medium-Rare (130-135°F): The gold standard for filet mignon. Warm, red center with a slightly more cooked outer layer, but is literally melt-in-your-mouth tender. This is the best balance of tenderness and flavor.
• Medium (140-145°F): Warm, pink center. It’s still juicy, but starting to lose some of that signature buttery texture. Overall, it’s a safe choice for those skittish about redness.
• Medium-Well (150-155°F): Only a hint of pale pink remains in the very center. The majority of the steak will be cooked through and becomes notably drier and less tender. For filet mignon, this is where you risk toughness.
• Well-Done (160°F+): No pink whatsoever, and gray throughout. Without any internal moisture or fat to shield it, a well-done filet is often dry and chewy.

RELATED: How to Cook Filet Mignon?

How to Check Filet Mignon Internal Temp?

The difference between doneness is only a few degrees, which is why checking the internal temperature is crucial for a perfectly cooked filet mignon. This is where a meat thermometer comes in.

To get the most accurate reading, insert the thermometer probe horizontally into the thickest part of the steak rather than from the top. If you’re using an instant-read thermometer, give it a few seconds to stabilize. But if you’re using a wireless meat thermometer, you’ll need to insert it before cooking, then set your desired temperature, and it will notify you when your filet mignon steak is ready, which even makes overcooking impossible.

RELATED: How to Use a Wireless Meat Thermometer?

If you don’t have a thermometer yet, don’t worry. You can still use the classic touch test to check the doneness as your last resort, even though it’s not as accurate as a thermometer.

• Rare: Relax one of your hands and use another hand to press between your thumb and forefinger, it should feel soft and squishy.
• Medium-Rare: Touch your index finger to yorur thumb, and it should be a slight firmness.
• Medium: Use your middle finger against your thumb, and it should feel firmer.
• Medium-Well: Press your ring finger to your thumb, and it should feel quite firm.
• Well-Done: Touch your pinky to your thumb, and it should feel completely solid.

How Long to Cook Filet Mignon to Medium-Rare?

Cooking times are always approximate, as they depend on factors like the thickness of your steak, the heat of your pan or grill, and even the ambient temperature. So, put your faith in your INKBIRD meat thermometer, as whichever cooking method you choose, the internal temperature remains the same. However, this chart provides a solid starting point for achieving a perfect medium-rare filet mignon.

*For a 1.5-inch-thick filet, seared or grilled over medium-high heat.

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You’ll notice a “Pull Temp” in the chart. It is the temperature at which you should take the steak off the heat source. Because after cooking, your steak needs some time to rest, and during this period, the internal temperature will keep rising a bit until it reaches the target doneness.

Perfect Medium-Rare Filet Mignon Cooking Tips

The internal temperature is the most important consideration to achieve that perfect medium-rare filet mignon, but it’s not the only one. Here are more cooking tips to ensure you get there:

1. Bring to Room Temperature: Take your filet mignon out of the refrigerator at least 30-60 minutes before cooking. This ensures more even cooking throughout. A cold steak will have a cooler center and can lead to overcooked edges while the middle is still rare.
2. Pat it Very Dry: Before seasoning, thoroughly pat your filet mignon dry with paper towels. Moisture prevents browning and can hinder from getting a beautiful, crispy crust.
3. Season Generously: A good, even coating on all sides can boost the flavor. I like to keep it simple with just salt and black pepper, but you can consider adding other spices like garlic powder or a pinch of paprika.
4. Hot Pan: Get your pan blazing hot before the steak touches it. You should see a faint wisp of smoke from your oil, which creates a Maillard reaction - delicious, brown crust that locks in all the juices and flavors.
5. The Rest: When your steak reaches the “Pull Temp”, remove it from the heat, then loosely cover it with aluminum foil and let it rest for 5-10 minutes. This helps the juices redistribute, and makes every bite tender and juicy.

RELATED: How to Reverse Sear Steak?

The Bottom Line

Forget trying to see pink or comparing it to the fleshy part of your hand. That’s just guesswork for your pricey filet mignon that deserves better. The real trick is trusting your meat thermometer. Follow those internal temps and get ready for that moment of pure satisfaction. When you slice into a filet you cooked perfectly to your taste, you’ll realize the best steakhouse in town is now your own kitchen. And you’re the chef who knows the secret.