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 Croatia?

In Croatia, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Jače pečeno".

What should I ask for at a butcher in Croatia?

Ask for "Želio bih biftek, srednje pečen" when looking for filet in Croatia.

loin primal · France

filet

Q: What is filet in Croatia?

filet is the France retail name for the beef tenderloin, which sits on the loin primal. In Croatia, the same cut is most often labeled biftek.

Q: What is filet called in Croatia?

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

Q: What primal is filet from?

Tenderloin is on the loin primal (psoas major).

In Croatia, this cut is biftek.

Exact match · Confidence 0.98

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 Croatiabiftek

What is this cut →Global guide →

How to order steak doneness

France → Croatia

rare	Saignant	→	Krvavo	48–55°C
medium rare	À point	→	Slabije pečeno	55–60°C
medium	Entre à point et bien cuit	→	Srednje pečeno	60–65°C
well done	Bien cuit	→	Jače pečeno	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 France maps to canonical tenderloin (loin: psoas major). In Croatia, look for labels such as biftek. Most tender muscle of the loin; center cuts often sold as filet mignon.