What Temperature Should a Filet Be to Be Medium? The Ultimate Guide for Steak Lovers

Hey there steak enthusiast! A perfectly cooked medium filet mignon is pretty much heaven on a plate for beef lovers like us. But getting that balance of a tender, juicy interior with a nice crispy sear on the outside does take some skill. One of the key secrets is knowing exactly what internal temperature to aim for.

In this guide, I‘ll share everything you need to know to nail medium filet mignon every time. I‘ve been cooking steak professionally for over 10 years, so I‘m excited to pass on what I‘ve learned so you can achieve restaurant-quality results right in your own kitchen. Let‘s get cookin‘!

Use a Thermometer for the Most Accurate Read

Without a doubt, the most reliable way to test doneness on a filet is by taking the internal temperature with an instant read thermometer. This gives you a precise reading to identify when the steak is cooked to your desired doneness, rather than guessing based on looks alone.

For medium filet mignon, you‘ll want to cook until the very center of the thickest part of the meat reaches 140-145°F (60-63°C).

Here‘s a handy temperature chart for various doneness levels:

• Rare: 125-130°F (52-54°C)

• Medium Rare: 130-135°F (54-57°C)

• Medium: 140-145°F (60-63°C)

• Medium Well: 150-155°F (66-68°C)

• Well Done: 160°F (71°C) and above

I like to use a Thermapen instant read thermometer – it gives super fast and accurate readings, and it‘s what we rely on in the steakhouse kitchens. A good thermometer is a worthwhile investment for any meat lover.

When taking the temperature, insert the probe into the thickest portion of the filet, avoiding any bones. Medium filet mignon will have a mostly pink interior that transitions to light brown toward the outer portion.

Relying solely on visual signs can be misleading, so the thermometer is key for precision. Now let‘s talk about cook times!

Cook Times Vary Based on Filet Thickness

The thickness of your filet is one of the biggest factors that will determine how long it needs to cook to reach medium doneness.

Here are some general time guidelines based on thickness:

• 1 inch filet: About 4 minutes per side

• 1.5 inch filet: Around 6 minutes per side

• 2 inch filet: Approximately 8-10 minutes per side

Thinner filets will need less time since heat can penetrate quicker to the center, while a thick 2 inch cut will require more time for the heat to properly distribute throughout.

I don‘t recommend going above 2 inches for filet mignon – any thicker and the inside might still be cool and raw while the outside overcooks. 1-2 inches is ideal.

Always rely on taking the internal temperature rather than just basing it on cook time alone. Times can vary depending on if you‘re grilling, pan searing, or using the oven. Speaking of cooking methods…

Best Cooking Methods for Filet Mignon

There are several excellent cooking techniques to achieve flawless medium filets. Here are some of my favorites:

Pan Searing

Pan searing on the stovetop is one of the most popular and easy methods. Use a heavy cast iron or stainless steel pan to get the best sear. Heat the pan over high heat until very hot before adding a little olive oil and the filets.

Sear approximately 4 minutes per side until a nice brown crust develops. Baste with butter, garlic, and fresh herbs as it cooks for extra flavor.

Once seared, transfer the pan to a 400°F oven for 5-10 minutes until the center reaches 140-145°F on an instant read thermometer.

Grilling

If you‘ve got a grill, filet mignon is fantastic grilled over direct high heat, around 450-500°F. The searing heat from the grill adds great smoky flavor. Grill for 4-5 minutes per side depending on thickness.

If the outside seems to be cooking too fast, move the filets to indirect heat to allow the inside to catch up. Always rely on the thermometer to assess doneness rather than just grill times.

Sous Vide Method

For the most tender, perfectly cooked results, sous vide is an amazing option. You vacuum seal the filets and cook them in a precisely temperature controlled water bath at around 130-140°F for 30-60 minutes until they reach your desired doneness.

Finish by searing the exterior quickly on a hot grill or pan – this adds great flavor and texture contrast. Sous vide takes some special equipment but is foolproof for incredible filets. Definitely worth trying!

Roast in the Oven

For a simple, hands-off method, oven roasting works great. Preheat your oven to 400-425°F. Use a digital meat thermometer with a probe to monitor the internal temperature. Roast for around 15-25 minutes depending on thickness until reaching 140-145°F.

Let rest briefly, then finish with a quick pan sear to add a nice crust.

Reverse Sear

This technique helps ensure perfectly even doneness from end to end. First, cook the filets in a 250-275°F oven until the center reaches 10°F below your target final temperature (so 130-135°F for medium).

Rest briefly, then do a quick final sear in a hot pan or on the grill just until you hit 140-145°F. This gives you the control to nail the right doneness.

No matter what cooking method you use, the thermometer is vital for monitoring temperature. Now let‘s talk about resting.

Resting Lets Juices Redistribute

After cooking filet mignon, it‘s really important to let it rest before slicing and serving – this allows the juices to evenly redistribute throughout the meat.

Resting helps keep the filet incredibly moist and tender. For medium filets, let it rest 5-10 minutes on a cutting board before slicing. Loosely tent with foil to keep warm.

The internal temperature will continue rising around 5°F during the rest time as the heat equalizes within the steak. Resist the urge to cut in right away!

Visual Doneness Cues to Back Up Temperature

While temperature is the clear gold standard for assessing doneness, there are some visible cues that can provide supporting information:

• Surface browning – A nice brown crust will begin to form on the exterior of the filet as it cooks. Deep brown or black charring may indicate it‘s overcooking or too close to the heat source.

• Firmness – A medium filet will feel gently firm but still somewhat yielding when pressed on top. If very soft and mushy, it‘s likely underdone. If extremely firm and hard, it may be overcooked.

• Interior color – The center should look more red for rare, pinkish red for medium rare, and light pink for medium. Well done will have no pink. Color can be unreliable though.

• Shrinkage – Some natural shrinking and pulling away from the sides is normal. Excessive tightening or pronounced shrinkage often signals overcooking.

• Juices – After resting, cut into the thickest part of the filet. Clear juices and a pinkish interior are signs of medium doneness.

It takes some practice, but you‘ll get better at reading these visual clues with experience. The thermometer is still king for precision though!

Common Mistakes to Avoid

Cooking filet mignon perfectly every time does take some finesse. Here are some of the most common mistakes to watch out for:

• Not resting the meat long enough – This causes the juices to leak out and the filet to become dry. Always allow at least 5 minutes rest time, 10 is even better.

• Inaccurate thermometer – Double check your thermometer in boiling water to confirm it‘s precise. If it‘s off by even 5 degrees, your temperature readings will be incorrect.

• Uneven cooking – Flipping and rotating the filets frequently helps ensure even cooking on all sides.

• Charring the exterior – Excessively high heat can cause the outside to blacken and char before the inside cooks through. Keep heat moderate.

• Cutting into the filet too soon – Slicing before resting leads to dryness! Let it rest first.

With practice, you‘ll nail perfectly cooked filet mignon every time. Now let‘s get into enhancing flavor…

Marinades and Rubs to Take Your Filets to the Next Level

Filet mignon is prized for its super tender texture, but the flavor itself is quite delicate compared to heavily marbled cuts like ribeye. The good news is marinades and spice rubs can infuse your filets with amazing flavor.

Some of my go-to options include:

• Herb marinades – Try fresh rosemary, thyme, sage, oregano blended with olive oil, garlic, and red wine. Let filets marinate 1-2 hours.

• Wine or vinegar – Soaking filets in red wine or balsamic vinegar for 1-2 hours adds delicious tangy flavor.

• Garlic and shallots – Marinating in a garlic/shallot blend for 30 min to 1 hour enhances the meaty richness.

• Spice rubs – Coat filets with cracked black peppercorns, sea salt, smoked paprika, garlic powder, chili powder, cumin.

• Butter basting – Baste filets with an herbed garlic butter as they cook for incredible flavor.

The options are endless for infusing flavor. Experiment to find your favorites, but keep the marinades balanced to allow the filet‘s natural flavor to still shine through.

Killer Side Dishes to Serve with Medium Filet

A perfect medium filet deserves an awesome supporting cast of side dishes. Here are some of my personal favorites:

• Twice baked potatoes – Creamy, cheesy, rich potatoes are a classic.

• Asparagus – Quickly roasted or grilled asparagus balances the steak beautifully.

• Creamed spinach – The indulgent, earthy flavor is a beef lover‘s dream.

• Scalloped potatoes – Comforting, delicious and pairs excellently with filet.

• Garlic mushrooms – Sauteed mushrooms offer a savory, meaty complement.

• Steakhouse wedge salad – Cool, crisp lettuce and tomato cuts the richness.

When choosing sides, go for a mix of textures and flavors that complement the filet mignon rather than overwhelm it. Now let‘s finish this meal strong!

Well Done, My Friend! From Grill to Plate in Style

Wow, we covered a lot of ground here! With an accurate thermometer, proper resting time, and your preferred cooking method, you‘ve got this. You‘ll be enjoying mouthwatering restaurant-caliber filet mignon in your own kitchen in no time.

Savor each tender, juicy bite of a flawless medium filet mignon. Let me know how your filets turn out! Now get out there, be bold with flavors, and grill like a boss. I can‘t wait to hear all about your delicious creations. Happy grilling!