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 Slovakia?

In Slovakia, medium rare is called "Stredne krvavý". Rare is "Krvavý" and well done is "Prepečený".

What should I ask for at a butcher in Slovakia?

Ask for "Máte sviečkovicu?" when looking for filé mignon in Slovakia.

What is filé mignon in Slovakia?

Q: What is filé mignon in Slovakia?

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

Q: What is filé mignon called in Slovakia?

Look for sviečkovica—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 sviečkovica in Slovakia

Ask for: sviečkovica

About this cut

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

loin primal · psoas major

In Slovakia

sviečkovica

Say this at the butcher

“Máte sviečkovicu?”

'Do you have tenderloin?'

What is this cut?·Global guide

How to order steak doneness

Brazil → Slovakia

rareMal passada→Krvavý48–55°C

medium rareAo ponto para mal→Stredne krvavý55–60°C

mediumAo ponto→Stredne prepečený60–65°C

well doneBem passada→Prepečený70–100°C

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 Slovakia, look for labels such as sviečkovica. Most tender muscle of the loin; center cuts often sold as filet mignon.

Keep exploring

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.