Can bonfile 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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

What should I ask for at a butcher in Spain?

Ask for "Solomillo, al punto" when looking for bonfile in Spain.

loin primal · Bulgaria

bonfile

Q: What is bonfile in Spain?

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

Q: What is bonfile called in Spain?

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

Q: What primal is bonfile from?

Tenderloin is on the loin primal (psoas major).

In Spain, this cut is Solomillo.

Exact match · Confidence 0.95

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 SpainSolomillo

What is this cut →Global guide →

How to order steak doneness

Bulgaria → Spain

rare	Алангле	→	Poco hecho	48–55°C
medium rare	Средно алангле	→	Al punto	55–60°C
medium	Средно изпечено	→	En su punto	60–65°C
well done	Добре изпечено	→	Muy hecho	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

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