>>I think you've been to France, Bonnie? You always have to allow 2 levels back of cookedness with them. To them medium is blue, rare is just take the horns off and wipe it's backside.
>
>I can't remember if I've ordered filet mignon, or any kind of steak for that matter, in France. So, if I like it at least a little pink in the center, then how should I order it?
>
>~~Bonnie

Call in one from Kansas cooked right.