1.5-Inch Filet Mignon (Beef Tenderloin), Medium: Pull Temp & Cook Time
A 1.5 inch filet mignon cooked medium needs about 1h 6m over 250 °F / 120 °C. Pull it at 136 °F / 58 °C; carryover takes it to 140 °F. Rest 7 minutes before slicing.
Every method compared
Same 1.5 inch filet mignon, same doneness — only the heat changes. 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.
| Method | Pit temp | Cook time | Pull at | Rest |
|---|---|---|---|---|
| Reverse Sear | 250 °F / 120 °C | 1h 6m | 136 °F | 7 min |
| Direct Grilling | 450 °F / 230 °C | 22 min | 131 °F | 10 min |
| Sous Vide | 140 °F / 60 °C | 1h 46m | 140 °F | 0 min |
Pull temps differ per method on purpose: a 450 °F grill drives far more residual heat into the meat than a 225 °F pit, so the same final temperature needs a different pull point.
Filet Mignon (Beef Tenderloin) temperature chart
| Doneness | Final temp | Pull at (1.5 inch) | Looks like |
|---|---|---|---|
| Rare | 125 °F / 52 °C | 121 °F | Cool red center, very soft. |
| Medium Rare | 130 °F / 55 °C | 126 °F | Warm red center — the sweet spot for most steaks. |
| Medium | 140 °F / 60 °C | 136 °F | Warm pink center, firmer bite. |
| Medium Well | 150 °F / 65 °C | 146 °F | Slight pink, noticeably drier. |
| Well Done | 160 °F / 71 °C | 156 °F | No pink. Use a fattier cut so it stays edible. |
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Instant-Read Digital Thermometer
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Other doneness levels at 1.5 inch
Other sizes
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 temperature should a 1.5 inch filet mignon be pulled at for medium?
Pull at 136 °F / 58 °C. Carryover cooking adds about 4 °F while it rests, landing on the 140 °F / 60 °C that defines medium.
How long does it take?
About 1 hour 6 minutes using reverse sear at 250 °F. Times assume the meat starts fridge-cold and the lid stays closed.
Direct grilling or reverse sear at this thickness?
At 1.5 inch thick, reverse sear wins. Direct heat (22 min) burns the crust long before the centre is ready and leaves a thick grey band. Reverse sear takes 1h 6m but gives edge-to-edge medium.
How long should it rest?
7 minutes for this thickness. Tent loosely with foil — sealing it tight steams the crust you just built.