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 Latvia?

In Latvia, medium rare is called "Vidēji asiņains". Rare is "Ar asinīm" and well done is "Pilnībā izcepts".

What should I ask for at a butcher in Latvia?

Ask for "Es vēlētos iekšfileju, vidēji izceptu" when looking for filet in Latvia.

loin primal · France

filet

Q: What is filet in Latvia?

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

Q: What is filet called in Latvia?

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

Q: What primal is filet from?

Tenderloin is on the loin primal (psoas major).

In Latvia, this cut is iekšfileja.

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 Latviaiekšfileja

What is this cut →Global guide →

How to order steak doneness

France → Latvia

rare	Saignant	→	Ar asinīm	48–55°C
medium rare	À point	→	Vidēji asiņains	55–60°C
medium	Entre à point et bien cuit	→	Vidēji izcepts	60–65°C
well done	Bien cuit	→	Pilnībā izcepts	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 Latvia, look for labels such as iekšfileja. Most tender muscle of the loin; center cuts often sold as filet mignon.