I completely agree with recommendations by Jefromi and Jolenealaska. "Medium rare" is not an exact science, and everyone's individual preferences will vary a bit.
Also, keep in mind that 1-degree precision is arbitrary. You say your sous vide device can cook at an "exact temperature," but what does "exact" mean? Surely, I think most of us would agree that if you had a sous vide device that was accurate to within a 1/1000th of a degree, that would be overkill. The difference between a steak cooked at 131.487 and 131.488 degrees would be insignificant. Similarly, how many recipes do you see to bake a cake at precisely 337 degrees F, even if most digital ovens these days would accept such a temperature? (Yes, oven thermostats allow significant temp variation, but that variation would be different when set at 330 degrees vs. 337 vs. 350.) Just because you can choose 131 over 132 doesn't mean it's always going to be significant in results.
Precision needs to be appropriate to the task at hand. And the reality is that steaks are not produced to "laboratory precision." Depending on the source of your steak, the breed of cattle, the type of feed, the amount of exercise the animal received, the age at slaughter, how much marbled fat is present (though this is less important on filets usually), any aging of the meat after slaughter, other processing and storage conditions, etc., etc., your steaks will have minor differences that will respond differently to cooking. You may experiment with one batch and find that you prefer steaks cooked to 132 rather than 133, but you might buy a different batch of steaks and find they are better at 130.
Anyhow, beyond this, I think the more important factor is to tailor your cooking to the rest of your technique. Longer cooking will break the meat down more and soften it. With a tender cut like filet, this is not that necessary, but it will likely make more of a difference in a final product if you cook your filet for 4 hours vs. 30 minutes than if you heat it to 132 vs. 131.
And then there is the searing technique. If you are searing after the water bath, what equipment are you using? A blowtorch will heat most rapidly and probably create browning with the least internal rise in temperature. A thick heavy pan will also work, but how hot are you preheating it? If you're using a grill, how hot is it? And how thick are the steaks -- a thin steak can't absorb much excess heat during searing before heating the interior significantly (and perhaps above "medium rare"); a thick steak might be able to take a little more without changing as significantly internally.
All of these are much bigger factors than choosing 132 vs. 131 or whatever. One searing technique might cause the interior to rise by 10 degrees or more (so you might want to just sous vide to 125 or something); another might barely have it budge by a couple degrees with a thick steak.
As Jefromi said, you just need to experiment and see what works for you, your particular steaks, and your particular cooking techniques. Pick one of these numbers and go with it. If you don't like it, change it. Keep track of what works.