I'm not a huge eater of meat - mostly chicken and bacon, but like the odd steak occasionally.
I'm far from an expert on cooking steak, but generally go for a medium - this is usually nice and pink, but no blood, which is what I want.
I had an 8oz fillet on Friday night and all started well, but by the time I got to the end, it was oozing the red stuff and my plate was a shade of crimson. Some mates said it seemed normal, others reckoned it was a bit more than you'd expect for a medium.
It was very nice - the best steak I've had by the way. I just get put off by blood and had to leave the last bit, as nice as it tasted.
What would you expect from a nice fillet, cooked medium?