I was not aiming for pink. The meat was a bit dry, I think it probably could have been cooked 10 or 20 mins less and would have been better. By the time people in my meeting stopped their jibber jabber the internal temp was 70C and would have gone higher while resting. The recipe I was following said to aim for about 60 then check the temp as it rests to bring it about 65. They called this “well done”, so it was definitely more cooked than it should have been.

If it helps, salmonella doesn’t need a particularly high temperature. It’s a temp+time equation but if you’re above 59C for 5 mins then it will kill salmonella. You can pasteurise eggs by keeping them not much above that temp for 5 mins and the salmonella will be killed without cooking the eggs.