# How long do you cook 10 thick filet mignons **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [August 10, 2017, 4:37pm UTC](https://community.anovaculinary.com/t/how-long-do-you-cook-10-thick-filet-mignons/8787 "2017-08-10T16:37:51Z")\ **Posts on this page:** 6\ **Page:** 1
**Author:** ![mikemcgowan](https://avatars.discourse-cdn.com/v4/letter/m/90db22/32.png) [@mikemcgowan](https://community.anovaculinary.com/u/mikemcgowan)\ **Post date:** [August 10, 2017, 4:37pm UTC](https://community.anovaculinary.com/t/how-long-do-you-cook-10-thick-filet-mignons/8787/1 "2017-08-10T16:37:51Z")
I cooked 2 filets at 135 degrees for 45 minutes and they turned out great. I have a large group of 10 that I would like to do the same dish. The filets will be 21/2" thick. How long do you cook with the additional meat? ---
**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Post date:** [August 10, 2017, 5:14pm UTC](https://community.anovaculinary.com/t/how-long-do-you-cook-10-thick-filet-mignons/8787/2 "2017-08-10T17:14:48Z")
Time and temperatures won’t change for additional (same) meats. Just be sure not to stack/overlap the meat, as this will affect cook time. If they are 2 1/2" thick, I’d go with ~1.5 hours. ---
**Author:** ![mikemcgowan](https://avatars.discourse-cdn.com/v4/letter/m/90db22/32.png) [@mikemcgowan](https://community.anovaculinary.com/u/mikemcgowan)\ **Post date:** [August 10, 2017, 6:06pm UTC](https://community.anovaculinary.com/t/how-long-do-you-cook-10-thick-filet-mignons/8787/3 "2017-08-10T18:06:42Z")
Thank you! ---
**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Post date:** [August 10, 2017, 6:19pm UTC](https://community.anovaculinary.com/t/how-long-do-you-cook-10-thick-filet-mignons/8787/4 "2017-08-10T18:19:26Z")
You’re welcome! 🙂 ---
**Author:** ![Bill\_Lynch](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/bill_lynch/32/1389_2.png) [@Bill\_Lynch](https://community.anovaculinary.com/u/Bill_Lynch)\ **Post date:** [August 12, 2017, 1:20pm UTC](https://community.anovaculinary.com/t/how-long-do-you-cook-10-thick-filet-mignons/8787/5 "2017-08-12T13:20:35Z")
I cooked 6 strip steaks for my non believer friends, 130 F for 2 1/2 hrs. Bags had fresh garlic , olive oil and Montreal Chicken Seasoning. Patted dry then seared in a HOT cast iron skillet. Results, knocked it out of the park. ---
**Author:** ![acs](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/acs/32/855_2.png) [@acs](https://community.anovaculinary.com/u/acs)\ **Post date:** [August 12, 2017, 1:34pm UTC](https://community.anovaculinary.com/t/how-long-do-you-cook-10-thick-filet-mignons/8787/6 "2017-08-12T13:34:44Z")
“How long do you cook 10 thick filet mignons?” For some reason this reminded me of Gracie Allen’s classic recipe for roast beef… 1 large Roast of beef 1 small Roast of beef Turn oven on and place both roasts in the oven. When the small one burns, the big one is done.