Is filet mignon supposed to look raw even when done?

Question

First time cooking it and I've been cooking for about 45 mins. but it still looks pink, is this normal?

Answer 1

Fillet Mignon are steaks cut out of beef tenderloin. The beef tenderloin is very lean with almost no marbling. This is one of the most expensive cuts of beef.

The meat should be cooked rare to medium rare.

If you are cooking the whole loin, use a meat thermometer. You are done as soon as the internal temperature has reached 125 deg Fahrenheit. To be safe, health department will ask you to cook to a 140 degree Fahrenheit.

If you are making steaks, cut the medallions about 3/4" thick. Charbroil each side on medium heat about 5 minutes each side. If you cook on high heat and longer, you will wind up with a dry leather-like steak. The inside will be pink but not bloody.

Answer 2

Not if it's a filet after 45 minutes!  Maybe you're actually cooking the entire beef tenderloin.  Filet Mignons are cut from the tenderloin; normally between 1 and 1 1/2 inches thick and then cooked like a steak.  If your piece of meat is like a long roast, I hope you're cooking it at a high temperature (grill, broiler or oven) and it's probably in the neighborhood of 6#.  I'd guess about 1 1/4 hours for rare.  Don't cook it past "pink" or you won't enjoy it as much.

Answer 3

Filet is the steak cut from the tenderloin. A good cut is about 1-2 inches thick. Any and all beef (except burger) should be still pink in the middle. Medium rare is best with is a more red type pink, medium is pink, and well done is nasty gray, dry and flavorless and a waste of meat. I aim for rare to medium rare depeinding on my mood/tastes taht day.

Answer 4

The one time we cooked it it still looked pink in the middle.  

We had soaked it the night before in red wine - we attributed the color to the wine...

It didn't look 'bloody' though..just pink...was weird

Answer 5

after 45 minutes the filet would be well done (burnt)

filet mignon is best when eating medium rare