Filet mignon is a tender, delicious cut of beef that is often served as the highlight of a special meal. However, proper handling of the raw meat is important to avoid foodborne illness. So, how long can you safely leave filet mignon sitting out at room temperature before cooking it?
Quick Answer
The recommended maximum time to leave filet mignon sitting out at room temperature before cooking is 2 hours. After 2 hours in the danger zone between 40°F and 140°F, bacteria can multiply quickly and increase the risk of foodborne illness.
Detailed Answer
Safely handling raw meats involves minimizing the time they spend in the “danger zone” between 40°F and 140°F. This is the temperature range where bacteria can thrive and rapidly multiply. While raw filet mignon does not inherently contain harmful bacteria, it can easily be contaminated during slaughter, processing, transportation, and storage. Proper refrigeration keeps the meat cold and slows bacterial growth.
According to the United States Department of Agriculture (USDA) Food Safety and Inspection Service, raw steaks like filet mignon should not sit out at room temperature for longer than 2 hours before cooking. In this window, the meat is considered safe because any bacteria present won’t have time to significantly multiply. Of course, the shorter amount of time, the better.
USDA Recommendations
- Refrigerate or freeze meat as soon as you get home from the grocery store.
- Only take out the amount of meat you plan to cook immediately.
- Use raw meats within 2 days for best quality.
- Never let raw meat, including filet mignon, sit out for more than 2 hours before cooking.
- When marinating meat, do so in the refrigerator in a covered container.
If filet mignon is left out longer than 2 hours, it enters the danger zone where bacteria can quickly multiply to unsafe levels. Raw meat should never sit at room temperature beyond 4 hours total.
What Happens if Filet Mignon Sits Out Too Long?
Eating undercooked or contaminated filet mignon that has been left out too long can lead to foodborne illness. Potential risks include:
- Salmonella – A bacteria that causes diarrhea, fever, and abdominal cramps.
- E. coli – A bacteria that causes severe stomach cramps, diarrhea, vomiting, and fever.
- Listeria monocytogenes – A bacteria that causes fever, muscle aches, nausea, and diarrhea.
- Staphylococcus aureus – A bacteria that can cause nausea, vomiting, and diarrhea.
The effects can range from mild to severe depending on the pathogen, amount ingested, and health of the individual. Those more susceptible to illness include older adults, pregnant women, young children, and those with compromised immune systems.
Of these bacteria, Salmonella is one of the most common causes of food poisoning from meats like filet mignon that are contaminated and improperly handled. Listeria is another concern with raw meat, especially for pregnant women since it can cause miscarriage.
How to Tell if Filet Mignon Has Been Left Out Too Long
It is difficult for the average person to tell if filet mignon is safe to eat or has been left out too long. Dangerous bacteria may be present even if the meat:
- Still smells fresh
- Has no slime or stickiness
- Looks perfectly fine
The only way to be sure is to follow the proper storage times. Use the 2 hour rule as a maximum for how long filet mignon should sit out before cooking. Discard meat if you are uncertain of how long it has been in the danger zone.
Proper Storage of Filet Mignon
To keep filet mignon safe and minimize bacterial growth, adhere to the following storage guidelines:
Fresh
- Store in original packaging for up to 2 days.
- Rewrap meat in plastic wrap, butcher paper, or place in a shallow tray sealed with plastic wrap.
- Refrigerate immediately at 40°F or below.
- Use ground meats within 1-2 days.
- Use steaks, chops, roasts within 3-5 days.
Frozen
- For best quality, use frozen filet mignon within 6-12 months.
- Store at 0°F or below.
- Thaw in the refrigerator, not at room temperature to avoid bacteria growth.
- Cook immediately after thawing.
Cooked
- Refrigerate cooked filet mignon within 2 hours, sooner if possible.
- Store cooked meats for 3-4 days in the refrigerator.
- Can be frozen for 2-3 months.
- Reheat cooked filet mignon thoroughly to an internal temperature of 165°F before serving again.
Marinating Filet Mignon
Follow safe guidelines when marinating filet mignon to avoid contamination:
- Always marinate in the refrigerator, not on the counter.
- Use a non-reactive covered dish like glass or stainless steel.
- Discard used marinade – do not reuse after contact with raw meat.
- If using marinade as a sauce, bring to a full boil first to kill bacteria.
Thawing Filet Mignon
Never thaw filet mignon at room temperature or in hot water. Instead use one of these safe methods:
- Refrigerator – Thaw overnight in the refrigerator allowing about 5 hours per pound.
- Cold water – Place sealed filet mignon in cold water, changing water every 30 minutes until thawed.
- Microwave – Use the defrost setting and immediately cook afterwards.
Cooking Filet Mignon Safely
Follow these guidelines to ensure filet mignon reaches a safe internal temperature that kills harmful bacteria:
- Preheat oven or pan before cooking.
- Use an instant read meat thermometer to check temperature.
- Cook filet mignon to a minimum internal temperature of 145°F.
- Allow meat to rest 3 minutes before carving or consuming.
The USDA recommends cooking filet mignon and other whole cuts of beef to at least 145°F and allowing a 3 minute rest time to destroy any bacteria that may be present. Ground meats should reach an internal temperature of 160°F since contaminants can spread within.
How Long Can Cooked Filet Mignon Be Left Out?
Cooked filet mignon should not sit out at room temperature for longer than 2 hours. After this point, the risk of foodborne illness rises as bacteria can multiply. Refrigerate or freeze any leftovers within 2 hours and reheat thoroughly to 165°F before eating again.
Conclusion
Properly handling raw filet mignon involves minimizing the time it sits in the danger zone between 40-140°F where bacteria multiply quickly. According to food safety experts, filet mignon should not be left out at room temperature for more than 2 hours total before cooking. Refrigerate meat immediately until ready to use. Use an instant read thermometer and cook filet mignon to the recommended safe internal temperature to destroy any potential pathogens. Following safe storage, thawing, cooking, and handling guidelines reduces the risk of foodborne illness from bacteria that may be present on raw meat. Take care when handling this tender and delicious cut of beef.