# Filet mignon medium

**URL:** <https://community.anovaculinary.com/t/filet-mignon-medium/3914>\
**Category:** Anova Precision® Cooker\
**Created:** [December 31, 2016, 11:43pm UTC](https://community.anovaculinary.com/t/filet-mignon-medium/3914 "2016-12-31T23:43:52Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![wsjohn4567](https://avatars.discourse-cdn.com/v4/letter/w/c67d28/32.png) [@wsjohn4567](https://community.anovaculinary.com/u/wsjohn4567)\
**Post date:** [December 31, 2016, 11:43pm UTC](https://community.anovaculinary.com/t/filet-mignon-medium/3914/1 "2016-12-31T23:43:52Z")

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Could someone tell me at what temperature and time do I cool filet mignon for medium.

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**Author:** ![fischersd](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fischersd/32/5594_2.png) [@fischersd](https://community.anovaculinary.com/u/fischersd)\
**Post date:** [January 1, 2017, 1:11pm UTC](https://community.anovaculinary.com/t/filet-mignon-medium/3914/2 "2017-01-01T13:11:47Z")

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Here’s a quick chart for cooking time (which varies based on the thickness of your cut): [Sous Vide Thickness Ruler](http://www.amazingfoodmadeeasy.com/info/sous-vide-equipment_old/more/sous-vide-thickness-ruler)

As for “medium” - there are lots of guides out there (one persons medium and another’s varies). Lots of good information on Serious Eats for steak here: [Sous Vide Steak Guide | The Food Lab](http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html)

You should try varying the temperature to get the exact level of doneness you prefer (which could also vary based on the cut).  
The beautiful part is that you’ll be able to recreate your successes each time you use your sous vide cooker.