Can Filetto 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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

What should I ask for at a butcher in Bulgaria?

Ask for "Може ли бонфиле, средно изпечено" when looking for Filetto in Bulgaria.

What is Filetto in Bulgaria?

Q: What is Filetto in Bulgaria?

Filetto is the Italy retail name for the beef tenderloin, which sits on the loin primal. In Bulgaria, the same cut is most often labeled bonfile.

Q: What is Filetto called in Bulgaria?

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

Q: What primal is Filetto from?

Tenderloin is on the loin primal (psoas major).

Exact match

filetto

is bonfile in Bulgaria

Ask for: bonfile

About this cut

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

loin primal · psoas major

In Bulgaria

bonfile

Say this at the butcher

“Може ли бонфиле, средно изпечено”

'May I have tenderloin, medium'

What is this cut?·Global guide

How to order steak doneness

Italy → Bulgaria

rareAl sangue→Алангле48–55°C

medium rareCottura media→Средно алангле55–60°C

mediumAl punto→Средно изпечено60–65°C

well doneBen cotto→Добре изпечено70–100°C

Bulgarian 'Алангле' (Alangle) for rare is borrowed from French 'à l'anglaise' — a fascinating linguistic trace of French culinary influence in the Balkans.

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

Detailed explanation

“Filetto” in Italy maps to canonical tenderloin (loin: psoas major). In Bulgaria, look for labels such as bonfile. 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.