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U225X / ENGINEERING UNWARRANTED

Filet mignon rare-to-medium-rare workflow

Public record / FOOD-031 / Revision A

PUBLIC RECORD
U225X

For a thick filet, use a measured center temperature and controlled sear rather than minutes per side alone. Technique reference reflecting the requested doneness preference, with the official minimum stated explicitly.

STATUSStarting PointCLASSIFICATIONFOODMATERIALKITCHEN / RECIPEDATE2026.09.01

A RECIPE TO MAKEADDED TO THIS RECORD

A complete stovetop method for thick filet, including the original doneness preference and USDA's recommended endpoint.

Added . This recipe addition is separate from the original notes below; it is not a claim of a tested batch.

Pan-seared thick filet mignon

New matching stovetop recipe adapted from CHAT-0119's thick, refrigerator-cold filet workflow and FOOD-031's temperature discussion; measured batch and complete method are newly assembled.

YIELD
2 servings
PREP / WAIT
10 minutes
COOK
About 12–22 minutes, plus at least 3 minutes resting

Ingredients

  • 2 whole-cut filet mignon steaks, 6–8 oz each and 1 1/2–2 inches thick
  • 3/4 tsp fine salt
  • 1/2 tsp black pepper
  • 1 tbsp neutral high-heat oil
  • 2 tbsp unsalted butter
  • 2 garlic cloves, lightly crushed (optional)
  • 2 thyme sprigs (optional)

Method

  1. Pat refrigerator-cold steaks thoroughly dry and season with salt and pepper. Heat a heavy skillet over medium-high for about 3 minutes; add oil. A numbered stove dial is only a starting point, so reduce heat if the oil smokes heavily.
  2. Sear the first side 2–3 minutes, then the second side 2–3 minutes. Use tongs to brown the edges briefly.
  3. Reduce to medium-low. Add butter, optional garlic and thyme. Flip every 45–60 seconds, spooning butter over the steaks; keep the butter from burning.
  4. Begin checking the center from the side after 4 minutes at lower heat. Continue in 1-minute intervals. For the USDA safety-standard version, reach 145°F before removing from heat and rest at least 3 minutes.
  5. Optional rare-to-medium-rare preference branch: these temperatures are below USDA's recommendation and carry increased risk. For a desired final center of 120–125°F (rare) or 130–135°F (medium-rare), stop the low-heat cooking roughly 5°F short of that chosen range, then rest 5–10 minutes and measure again. Carryover varies; the final thermometer reading, not the clock or assumed rise, describes the doneness. Choose the 145°F plus three-minute-rest method for the safety-standard version.
  6. Serve after the selected resting step with the pan butter. Thickness, pan and starting temperature control cooking time.

Notes & storage

  • The original preference was rare to medium-rare. Culinary final temperatures of about 120–125°F for rare and 130–135°F for medium-rare are below USDA's 145°F plus three-minute-rest recommendation and carry greater foodborne-illness risk; these are preference references, not safety endpoints.
  • Use package directions for injected or mechanically tenderized beef. This card assumes an intact, unstuffed whole-cut steak.
  • Refrigerate leftovers promptly at 40°F or below for 3–4 days; reheat to 165°F.

Recipe basis & references

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TECHNICAL NOTES

For a thick filet, use a measured center temperature and controlled sear rather than minutes per side alone.

SPECIFICATION

TypeKitchen / recipe
SourceRecovered notes and content manifest
ValidationNext test should record batch, temperature, time, and result

DEVELOPMENT HISTORY

2026.09.01Rev AImported as an independent manifest record; public copy keeps uncertainty visible.