>>>>>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.
>>
>>Well, I still think if you want a proper steak, go to Alberta. If there is one thing they understand in Alberta, it's steak.
>
>Also cold.

That's why rare or raw are the only cooking choices - that as hot as they can get them.