USDA: cook filet mignon and beef tenderloin to at least 145°F (63°C) with a 3-minute rest. Popular targets: rare 125°F, medium rare 135°F, medium 145°F.
- USDA safe minimum
- 145°F63°C internal temperature
- Rest time
- 3 minBefore carving or eating
- Doneness range
- 125–155°FRare to well done
- Safe & popular
- 145°FMedium
- 125°FRare52°C
- 135°FMedium rare57°C
- 145°FMedium63°C
- 150°FMedium well66°C
- 155°FWell done68°C
Safe minimums from USDA FSIS and FoodSafety.gov. Checked .
Filet mignon / beef tenderloin temperature chart
| Doneness | °F | °C | Notes |
|---|---|---|---|
| Rare | 125°F | 52°C | cool red center; Certified Angus Beef final temp (below USDA's 145°F + 3-min rest) |
| Medium rare | 135°F | 57°C | warm red center; Certified Angus Beef final temp (ThermoWorks: 130-135°F) (below USDA's 145°F + 3-min rest) |
| Medium | 145°F | 63°C | warm pink center; Certified Angus Beef final temp (ThermoWorks: 135-145°F); meets USDA minimum with 3-min rest |
| Medium well | 150°F | 66°C | slightly pink center; Certified Angus Beef final temp (ThermoWorks: 145-155°F) |
| Well done | 155°F | 68°C | little or no pink; ThermoWorks lists 155°F and up |
Doneness targets come from the culinary sources listed below. USDA's food-safety minimum is 145°F (63°C) with a 3-minute rest; anything below it is a personal risk choice.
Safe temperature for filet mignon
USDA: cook filet mignon and beef tenderloin to at least 145°F (63°C) with a 3-minute rest. Popular targets: rare 125°F, medium rare 135°F, medium 145°F.
When to take it off the heat
Carryover cooking: Certified Angus Beef advises taking steaks off the heat about 5°F before the target and roasts 5-10°F early; ThermoWorks says 3-10°F depending on size and heat.
Where to put the thermometer
Insert through the side of the cut so the tip sits in the center, clear of bone and fat (Certified Angus Beef).
Questions people ask
What temp is medium rare filet mignon?
About 135°F after resting per Certified Angus Beef (130-135°F per ThermoWorks), below USDA's 145°F minimum.
When should I take a whole tenderloin out of the oven?
Pull it 5-10°F below your target; a whole tenderloin keeps rising as it rests (Certified Angus Beef).