Filet Mignon: sear + oven at 425°F for about 6 min (after sear). Internal temp: 120°F rare · 130°F med-rare · 140°F medium.
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Safe Internal Temp
120°F rare · 130°F med-rare · 140°F medium
Cooking Methods
↕ Slide the temperature to see how cook times change
your temp
425°F
cook time
~6min (after sear)
Low & slow 400°450° Hot & fast
✎ Sear 2–3 min/side in ripping hot cast iron, then oven.
Doneness Chart
Doneness
Target
Pull Temp
What to Expect
Rare
120°F
115°F
Cool red center, almost no resistance when you press it, sort of like the flesh at the base of your thumb when your hand is relaxed. The center is barely warm. This is as tender as steak gets, but it's not for everyone. The texture is more sashimi-like than what most people picture when they think "steak."
Medium-Rare
130°F
125°F
Warm red center with a thin ring of pink on the outside. Firm crust gives way to a soft, almost melting center. This is the sweet spot for filet, it's what steakhouses default to, and for good reason. You get the sear flavor on the outside without losing any of the buttery tenderness that makes this cut worth the price.
Medium
140°F
135°F
Warm pink throughout, noticeably firmer than medium-rare. You get more crust development and a slight chew, but you're starting to trade away the melt-in-your-mouth quality. Still a good steak, just a different experience.
Medium-Well
150°F
145°F
Faint pink in the very center, firm all the way through. This is where filet starts losing what makes it special — without marbling to keep things moist, it can feel dry. If you like this doneness, a fattier cut like ribeye will treat you better.
Well-Done
160°F
155°F
No pink, gray throughout, firm and dry. Being blunt: filet mignon is the wrong cut for well-done. There's no intramuscular fat to compensate, so you end up with an expensive piece of meat that tastes like a cheaper one. Go with ribeye or strip if you want well-done, they can handle it.
Pull temp = when to remove from heat. Carryover cooking raises the temp 5–10°F as it rests.
Look for center-cut filets that are evenly thick. 1.5″ minimum is the sweet spot for thickness. Anything thinner overcooks before you get a good crust. Tapered tail pieces cook unevenly, and you'll end up with one end medium-rare and the other well-done. Choice grade is perfectly fine here; filet is already so tender that the difference between Choice and Prime is smaller than with fattier cuts like ribeye. Tie each filet with butcher's twine around the middle to keep its shape during cooking — it takes 10 seconds and makes a real difference for even cooking. Filet keeps 3–4 days in the fridge from purchase if it's wrapped tight and stored in the coldest part (back of the bottom shelf, not the door). If plans change, it freezes well for up to 4 months; wrap in plastic, then foil, and squeeze out all the air. Thaw overnight in the fridge.
Filet mignon is the most tender steak you can buy, but it's also the most unforgiving when it comes to overcooking. There's very little fat to bail you out. Once you push past medium it dries out fast and you've just ruined a $40 piece of meat. The good news is if you nail the sear, use a thermometer, and pull it 5°F early to let carryover do its thing, you're going to get a great meal. If you've ever wanted to try reverse-sear or sous vide, this is the cut to do it on. Uniform doneness matters more here than any other steak.
Food Safety
USDA recommends steaks reach 145°F with a 3-minute rest. Filet mignon is a whole-muscle cut. Bacteria only lives on the surface, which searing kills. Medium-rare (130°F) is the most popular doneness for filet and is widely considered safe. Always use a thermometer — this cut is too expensive to guess. Filet is thick so make sure you go through the side to the center with your probe.
Frequently Asked Questions
What are the best tips for cooking filet mignon?
Bring to room temp 30 min before. Pat dry. Salt generously. Sear hard. Rest 5–8 min. Butter baste is classic.
What internal temperature should filet mignon reach?
USDA recommends steaks reach 145°F with a 3-minute rest. Filet mignon is a whole-muscle cut. Bacteria only lives on the surface, which searing kills. Medium-rare (130°F) is the most popular doneness for filet and is widely considered safe. Always use a thermometer — this cut is too expensive to guess. Filet is thick so make sure you go through the side to the center with your probe.
What are the doneness temperatures for filet mignon?
Rare: 120°F (pull at 115°F). Medium-Rare: 130°F (pull at 125°F). Medium: 140°F (pull at 135°F). Medium-Well: 150°F (pull at 145°F). Well-Done: 160°F (pull at 155°F). Pull temp is when to remove from heat — carryover cooking raises the temp 5–10°F during rest.
How do you sear + oven filet mignon?
Sear + Oven at 8–5 min (after sear). Sear 2–3 min/side in ripping hot cast iron, then oven.
How do you grill filet mignon?
Grill at 4–5 min/side. Thick cut handles high heat well. Rest 5 min.
How do you sous vide filet mignon?
Sous Vide at 2–3 hrs. Sear 1 min/side after. Perfect edge-to-edge doneness.
