Rare meat

Rare Meat
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Rare meat is meat that has been minimally cooked, leaving the inside still red and tender. For rare meat to be considered safe, it should be heated to at least 140 degrees Fahrenheit (60 Celsius).

If you've decided you have a thin tenderloin, start checking the temperature on the meat thermometer after 1/2 hour; if you have a normal-sized tenderloin, start checking after 50 or 60 minutes. The thermometer should read 140°F (60°C) for rare meat.

See also: Cooking, Water, Temper, Oven, Roast