Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Fillet doneness temps

GK59GK59 Posts: 493
Will be doing beef fillets for the fist time. Did a lot of ribeyes.  The clergy is coming over for dinner--since he bought it.
What are your go to temps for rare,just warm in the middle and medium rare to just not quite pink?
I sliced them about 1 1/2 - 1 3/4 ".

Smitty's Kid's BBQ

Bay City,MI



  • Medium rare 130 degrees. Rare 120 degrees
    Chesapeake, VA
  • ChubbsChubbs Posts: 4,883
    I go 130-135
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • mdoziermdozier Posts: 86
    They'll need to rest in foil or covered for about 5min or so.  We pull them around 125.  They go into a preheated Al pan with melted (we don't worry with clarified) butter in the pan and cover for 5-10 min while plates are getting prepared and wine being poured (refilled).

    Sear can either be first or reverse depending on your preference.

    All the best.

Sign In or Register to comment.