loin primal · Turkey
In Coastal-Colonial India (Pondicherry & Daman), this cut is filet pondicherry, also sold as tournedos pondicherry, tartare cut pondicherry, bistek daman.(water buffalo (buff))
About this cut
Most tender muscle of the loin; center cuts often sold as filet mignon.
| rare | Az pişmiş | → | Rare |
| medium rare | Az orta | → | Medium rare |
| medium | Orta pişmiş | → | Medium |
| well done | Çok pişmiş | → | Well done |
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.
“bonfile” in Turkey maps to canonical tenderloin (loin: psoas major). In Coastal-Colonial India (Pondicherry & Daman), look for labels such as filet pondicherry · tournedos pondicherry · tartare cut pondicherry · bistek daman. Most tender muscle of the loin; center cuts often sold as filet mignon.
This information is for educational purposes only and may vary by region or butcher practices.