"Medium rare" is a term used to describe the doneness of cooked meat, particularly beef. It indicates that the meat is cooked to an internal temperature of about 130 to 135 degrees Fahrenheit (54 to 57 degrees Celsius). At this level, the meat is warm and red in the center, with a slightly browned exterior. This doneness is often preferred for its balance of tenderness and flavor. When cooked medium rare, the meat retains more moisture and natural juices, resulting in a juicy and flavorful bite. Many chefs and culinary enthusiasts recommend this level of doneness for cuts like steak and filet mignon, as it enhances the overall eating experience.