Can solomillo 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 solomillo in Sweden.

loin primal · Spain

solomillo

Q: What is solomillo in Sweden?

solomillo is the Spain 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 solomillo called in Sweden?

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

Q: What primal is solomillo from?

Tenderloin is on the loin primal (psoas major).

In Sweden, this cut is oxfilé.

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 Swedenoxfilé

What is this cut →Global guide →

How to order steak doneness

Spain → Sweden

rare	Poco hecho	→	Blodig	48–55°C
medium rare	Al punto	→	Medium rare	55–60°C
medium	En su punto	→	Medium	60–65°C
well done	Muy hecho	→	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

“solomillo” in Spain 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.