Can filete 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 Sweden?

In Sweden, medium rare is called "Medium rare". Rare is "Blodig" and well done is "Välstekt".

What should I ask for at a butcher in Sweden?

Ask for "Har ni oxfilé?" when looking for filete in Sweden.

loin primal · Panama

filete

Q: What is filete in Sweden?

filete is the Panama retail name for the beef tenderloin, which sits on the loin primal. In Sweden, the same cut is most often labeled oxfilé.

Q: What is filete called in Sweden?

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

Q: What primal is filete from?

Tenderloin is on the loin primal (psoas major).

In Sweden, this cut is oxfilé.

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 Swedenoxfilé

What is this cut →Global guide →

How to order steak doneness

Panama → Sweden

rare	Término Rojo	→	Blodig	48–55°C
medium rare	Término Medio	→	Medium rare	55–60°C
medium	Tres Cuartos	→	Medium	60–65°C
well done	Bien Cocido	→	Välstekt	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

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