Can filé mignon 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 El Salvador?

In El Salvador, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocida".

What is filé mignon in El Salvador?

Q: What is filé mignon in El Salvador?

filé mignon is the Brazil retail name for the beef tenderloin, which sits on the loin primal. In El Salvador, the same cut is most often labeled lomito.

Q: What is filé mignon called in El Salvador?

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

Q: What primal is filé mignon from?

Tenderloin is on the loin primal (psoas major).

Exact match

file mignon

is lomito in El Salvador

Ask for: lomito

About this cut

Most tender muscle of the loin; center cuts often sold as filet mignon.

loin primal · psoas major

In El Salvador

lomito

What is this cut?·Global guide

How to order steak doneness

Brazil → El Salvador

rareMal passada→Rojo48–55°C

medium rareAo ponto para mal→Término medio55–60°C

mediumAo ponto→Tres cuartos60–65°C

well doneBem passada→Bien cocida70–100°C

Salvadoran cooking defaults to Well Done (especially Bistec Encebollado). Parrillas serve Término Medio for Punta de Lomo.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“filé mignon” in Brazil maps to canonical tenderloin (loin: psoas major). In El Salvador, look for labels such as lomito. Most tender muscle of the loin; center cuts often sold as filet mignon.

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Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.