Filet Mignon (Beef Tenderloin) Temperature Chart & Cook Time Calculator
The leanest premium steak there is. Almost no intramuscular fat means it dries out fast — this is the cut where pulling 5 °F early saves dinner.
Pull temperature by thickness and doneness
| Thickness | Rare | Medium Rare | Medium | Medium Well | Well Done |
|---|---|---|---|---|---|
| 1.25 inch | 122 °F | 127 °F | 137 °F | 147 °F | 157 °F |
| 1.5 inch | 121 °F | 126 °F | 136 °F | 146 °F | 156 °F |
| 2 inch | 120 °F | 125 °F | 135 °F | 145 °F | 155 °F |
Every cell is the pull temperature — the point where you take it off the heat so carryover lands it on target. Tap a number for the full guide.
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Download the printable temperature chart
Every temperature on this site on one page — beef, pork, poultry, seafood and low & slow, plus the carryover rule. Print it and tape it inside your grill lid.
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Frequently Asked Questions
What internal temperature should filet mignon be?
130 °F / 55 °C final. Pull it earlier — around 126 °F for the sizes in the chart above — because carryover cooking keeps the temperature climbing after it leaves the heat.
What pit temperature should I use?
250 °F / 120 °C for reverse sear. Other methods and their temperatures are compared on each size page.
How long should filet mignon rest?
7 minutes for a typical filet mignon. Tent loosely with foil so the crust stays crisp.