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Overview
Filet mignon is naturally tender, so the temperature is mostly about the texture you want. Choose 131°F for a soft, rosy center or 136°F for a warmer, firmer bite, then finish it with a fast sear.
Time and temperature
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| Texture | Bath setting | More than | Up to | Cook time |
|---|---|---|---|---|
| Medium-Rare | 131°F | — | 3/8 inch | 3 hours 45 minutes |
| Medium-Rare | 131°F | 3/8 inch | 1 1/8 inches | 4 hours 30 minutes |
| Medium-Rare | 131°F | 1 1/8 inches | 1 1/2 inches | 5 hours |
| Medium-Rare | 131°F | 1 1/2 inches | 2 1/8 inches | 6 hours 15 minutes |
| Medium-Rare | 131°F | 2 1/8 inches | 2 3/4 inches | 7 hours 45 minutes |
| Medium | 136°F | — | 3/8 inch | 2 hours 15 minutes |
| Medium | 136°F | 3/8 inch | 1 1/8 inches | 3 hours |
| Medium | 136°F | 1 1/8 inches | 1 1/2 inches | 3 hours 30 minutes |
| Medium | 136°F | 1 1/2 inches | 2 1/8 inches | 4 hours 45 minutes |
| Medium | 136°F | 2 1/8 inches | 2 3/4 inches | 6 hours 15 minutes |
Measure the food at its thickest point after trimming, then choose the line that fits. Start timing when the bag goes into the fully heated water bath. Read the Cook safely section before serving.
Choose your texture
- 131°FMedium-Rare
- A warm, rosy center with a soft, velvety bite.
Best for
- Untied individual filet
- Untied individual tenderloin piece
Notes
- Serve right away after prompt browning; this option does not cover whole, folded, tied, rolled, chilled, stored, or reheated beef.
Tips
- Pat the cooked surface completely dry before browning.
- Use clean finishing utensils and a very hot pan for a brief sear.
- Finish with butter and herbs for a lacquered exterior, without treating the sear as a safety step.
- 136°FMedium
- A warmer pink center with enough firmness for neat slices.
Best for
- Untied individual filet
- Diners who prefer a firmer steakhouse bite
Notes
- Finish with demi-glace or peppercorn sauce to keep moist.
Tips
- Pat dry and sear briefly over high heat to develop browning without overcooking the center.
- Rest only briefly before serving right away.
- Brush with garlic butter as soon as it comes out of the pan for flavor; the sear is not a safety check.
Get it ready
- Trim and shape each steak without folding or tying it.
- Measure each piece at its thickest point and use the matching line in the chart.
- Season with salt, spices, or dry herbs; save wet marinades and sauces for the finish.
- Seal each steak in its own food-safe bag, or arrange several in one flat layer without overlap.
- Put the bag into the fully heated water bath and start the timer.
Finish and serve
- Take the filet out of the bag and pat it very dry.
- Sear it quickly in a smoking-hot pan with a thin film of oil.
- Add butter, herbs, or sauce after the crust forms, then serve.
Useful tips
- Measure after final shaping. For pieces up to 1 1/8 inches thick, the flat-piece rows use thickness; above 1 1/8 inches, thickness, width, and length must all fit the listed size limit.
- Filet pairs well with rich accompaniments such as bearnaise, red wine reduction, truffle butter, or brown butter.
Questions
QMedium-Rare: What wine pairs well?
QMedium: Why choose medium for filet?
QMedium: What side dishes pair well?
Cook safely
These times are for thawed beef that starts refrigerator-cold and is shaped like a typical single serving. Measure it at the thickest point, keep the water at the listed temperature for the full time, and serve right away.
If the meat is mechanically tenderized, injected, rolled, stuffed, frozen, or unusually shaped, follow the package directions or cook the thickest part to 145°F and rest it for at least 3 minutes.
A quick sear adds crust, but it does not replace the cooking time.
Cook with this guide
Recipes using this guide
Each recipe inherits a reviewed bath setting and cook time from the Filet Mignon & Tenderloin guide.
