3 cooking methods with times, temperatures, and tips. Safe to 145°F (USDA FSIS).
Stovetop (Pan Sear)
Cook Time
4-5 min
Set Stovetop (Pan Sear) To
high
cooking temperature
Safe Internal Temp
145°F
63°C · USDA FSIS
Rest for 5 minutes before serving
Resting allows juices to redistribute for a moister result.
| Level | Internal Temp | Description |
|---|---|---|
| rare | °F | Cool red center |
| medium rare | °F | Warm red center |
| medium | °F | Warm pink center |
| medium well | °F | Slight pink center |
| well done | °F | No pink, fully cooked |
Adjusted cooking time
4-5 min
05:00
5 min preset
Filet Mignon typically takes 4-5 minutes using the Stovetop method at high. Times vary by cooking method and weight.
Filet Mignon must reach an internal temperature of 145°F (63°C) according to USDA FSIS guidelines. Always verify with a meat thermometer.
Filet Mignon can be prepared using 3 different methods: Stovetop (Pan Sear), Grill, Oven Finish (Reverse Sear). The most popular method is Stovetop (Pan Sear).
Yes, you can cook Filet Mignon from frozen. Add approximately 50% more cooking time (multiply by 1.5x). Always verify the internal temperature reaches the safe minimum before serving.
The most reliable way to check doneness is using an instant-read meat thermometer. Filet Mignon is done when the internal temperature reaches 145°F (63°C). Do not rely on color alone.
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