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Cooking Time Filet Mignon
Filet mignon is actually considered as the queen of steaks. For getting the best results while cooking filet mignon, it is better to use a meat thermometer to measure the internal temperature. Insert the thermometer at the thickest part of the steak till it reaches the centre. |
The cooking time and temperature differs by type (tenderloin, sirloin) and thickness of the meat. Once you remove the steak, leave it for 10 minutes so that the juices get distributed. In fact, when the juices start bubbling to the top of the meat, you need to decide when to remove the steak depending on your preferred doneness. Since the steak will continue to cook even when you leave it to rest, it should be removed when ‘nearly done’.
Rare filet mignon is wobbly and soft to touch. It is red in color at the center and the ideal internal thermometer reading for the steak is between 120°F - 125°F.
Medium rare stage is reached when the centre is extremely pink and the external portion turns slightly brown and the meat thermometer reads 130°F - 135°F.
Medium filet mignon is slightly firm and the centre looks light pink while the outer portion looks brown. The internal temperature reads between 140°F - 145°F for this stage. This stage is the most optimum for the right flavor, taste and texture.
Well done steaks are brown throughout and are firm to touch. The internal temperature should reach about 155°F - 160°F. If further overcooked, they may shrink too much and the tenderness would decrease a lot making the filet mignon chewing and rubbery.
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