Can filet mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

What should I ask for at a butcher in Bulgaria?

Ask for "Може ли бонфиле, средно изпечено" when looking for filet in Bulgaria.

loin primal · Belgium

filet

Q: What is filet in Bulgaria?

filet is the Belgium retail name for the beef tenderloin, which sits on the loin primal. In Bulgaria, the same cut is most often labeled bonfile.

Q: What is filet called in Bulgaria?

Look for bonfile—mapped to Tenderloin (beef tenderloin).

Q: What primal is filet from?

Tenderloin is on the loin primal (psoas major).

In Bulgaria, this cut is bonfile.

Exact match · Confidence 0.90

Fig. 1 · psoas major · loin primal

About this cut

Most tender muscle of the loin; center cuts often sold as filet mignon.

Primalloin

Locationpsoas major

In Bulgariabonfile

What is this cut →Global guide →

How to order steak doneness

Belgium → Bulgaria

rare	Saignant	→	Алангле	48–55°C
medium rare	À point	→	Средно алангле	55–60°C
medium	À point cuit	→	Средно изпечено	60–65°C
well done	Bien cuit	→	Добре изпечено	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“filet” in Belgium maps to canonical tenderloin (loin: psoas major). In Bulgaria, look for labels such as bonfile. Most tender muscle of the loin; center cuts often sold as filet mignon.