Filet mignon temp?
- Dax Nov 5, 2002 11:48 AM
I ordered a medium rare/medium filet last night at a restaurant in Boston and it initially came out very red, spongy and rare. When I sent a review to some friends, one wrote back:
"The steak you ordered is SUPPOSED to be cooked how it was. They really don't care how you order it. When you order a filet in a restaurant, it comes off the grill at 124."
1) I thought rare was 130+?
2) I had always thought you didn't really want to order a filet mignon much past medium rare as it can dry out the meat too much. But my experience has been that medium rare is generally red enough to be very juicy. In fact, medium with some pink can also be juicy. Comments?
3) is that all filets are served at 124 correct? If the FDA recommends a minimum 145, I don't think they would approve of 124. Comments?
The internal temperature of a piece of meat when it comes off the grill and the internal temperature that it is when you cut into it are two very different temperatures. There is no absolute. I'd suggest reading the info at the link below.
Contamination of beef is a problem only with trim and ground meat. You cannot contaminate the inside of a steak no matter how rare it is. So long as you sterilize the surface, you are safe. This is why beef carpaccio won't hurt you. You may not like rare steak, but you don't have to worry about bacteria.
Ground beef is another matter.
I cook filets at home to 125° and let them sit a few minutes. At 145° the meat would be too well done for me to enjoy. Don't pay any attention to what the FDA says. Their figures are too high for just about everything, in my opinion.