Broil a 1 1/2-inch cut for around 22 to 27 minutes to achieve medium doneness. You should achieve a reading of 140 to 145 degrees Fahrenheit – and medium doneness – when you broil a 1-inch filet for 15 to 18 minutes. For a 1 1/2-cut, grill the filet for 26 to 28 minutes – until you reach the same temperature range. Indirect grill a 1-inch cut for 20 to 24 minutes – your thermometer should read between 140 to 145 degrees Fahrenheit. Based on the thickness of the cut, use the below guidelines: The air acts as the oven, so eliminate that step. When you indirect grill, do not turn the steak over. For a 1 1/2-cut, increase the grilling time to around 18 to 28 minutes, until you reach a temperature of 140 to 145 degrees Fahrenheit. Then, use your food thermometer to ensure you achieved a temperature of around 140 to 145 degrees Fahrenheit. Grill a 1-inch filet for 12 to 15 minutes, turning it over once. To ensure you cook filet medium temp, follow the below based on preparation. When you follow proper cooking times for the desired doneness, the internal temperature will measure the same when using a ThermoPro Meat Thermometer. What Temperature Should a Filet Mignon be for Medium?įilet is well known for its versatile cooking methods. The average thickness ranges between 1 inch and 1 1/2 inches in diameter. Butchers cut a filet thinner than other steaks. Thickness – when speaking about the tenderness, you must look at thickness. This is why most weigh between three to four ounces. 
When it comes to tenderloin, an animal – on average – only has slightly over a pound. Grocery stores, butchers and restaurants usually price steak per pound.
Size – the petite size plays a role in the cost. Most experts agree that medium rare filet mignon temp remains the best doneness, nothing that anything else comprises the quality and flavor. Filet is of high quality and tender because the tendons never get overworked. Quality – many people consider filet mignon one of the most tender steak cuts. 
Now that you know where filet comes from, look at why it remains an expensive and desirable cut for steak lovers. This round and petite filet usually measures less than two inches in diameter. When you take a smaller beef medallion from the tenderloin, you end up with filet mignon. You may get beef tenderloin or a roast from this area.
Tenderloin itself is larger – the cut comes from an animal’s loin region. While people use tenderloin and filet interchangeably, think of filet mignon as a subset. When a tenderloin meets the above criteria, you usually have filet mignon. Small – usually, the filet is no larger than three or four ounces.When you cook or serve a filet medallion – in addition to being boneless – the cut is: A butcher has cut the filet to remove the bones. Filet Medium Temperature Knowledge BaseĪ filet refers to a cut of steak, chicken, fish, pork or some other meat. Because leaner cuts like filet mignon contain less fat, always use a ThermoPro Meat Thermometer to ensure the internal temperature matches filet mignon medium rare temp, filet mignon medium temp or any other requested doneness. Never use a steak’s appearance or touch to assume you correctly cooked it.
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