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Let me put it this way, whenever I've seen it on Spanish menus that are bilingual, I've seen 'solomillo' translated as 'filet mignon.' Though I must warn you that you should be careful how you request it to be cooked. Here in Spain, I've noticed that if you request your meats cooked 'medium/al punto,' you will generally get something resembling 'medium-rare' in my book. This is especially true in the case of solomillo as it's a thicker cut of meat. If I want something juicy, but not bloody and.... Still ALIVE!...  I tend to request my steaks 'well-done/pasado' as this tends to get me a better result. I've never ordered a steak 'medium-rare/poco-hecha,' but am afraid that if I ever do, they may just bring me the entire cow and say.... �Que aproveche!/Bon apetit!   poseso.... Tony --- English Unlimited... Un ambiente para aprender ingl�s... (An English Learning Environment) |
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| Posts: 656 | Location: Madrid (Kansas City, USA) | Registered: 06 November 2001 | |
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"the man!"
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Tony is cooooooorect! "Solomillo" to me, and using a borrowed name from French, is indeed "filet mignon". I usually say "�Quemalo!" ("burn it") when I order steaks and such in Spain as I really do not like to have it served "mooing" Saludos, jer...
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| Posts: 12237 | Location: ny, u.s.a. --> madrid, spain --> the plaza mayor ! | Registered: 30 June 1998 | |
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Thanks guys. But I am still a little confused. You see I thought that Pigs flew and didn't moo ? Can you just clear up a little upside down question mark ?  Is SOLOMILLO a 'cut' of meat which is the most tender part of any animal whether it be Bovine or otherwise? I need to know before I make a pig of myself. And whilst I am studying the menu , can you also clear up another meaty dish. It is called something like "secreto" and is supposed to be the really tender part of ? Nige |
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| Posts: 236 | Location: Cadiz Province and Sussex England | Registered: 07 October 2002 | |
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"the man!"
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Hey Nige, as far as I know "solomillo" is only the meat (best cut) of a "vaca" (cow), hence the moooooo and not oink I believe the best cut of a piggy wiggy is (or any other animal) is the "lomo" = loin. So, if you hear "lomo" or "lomos" of something such as... lomos de merluza = hake loins lomo de cerdo = pork loin etc... ... it is the most meaty cut. I usually see "lomo" used with pig and fish. If Richard (our resident chef) were here he could confirm this all but we have not logged on in a long time  I am also drawing a blank on that "secreto" dish Saludos, jer...
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| Posts: 12237 | Location: ny, u.s.a. --> madrid, spain --> the plaza mayor ! | Registered: 30 June 1998 | |
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Hey - AM learning more Spanish ! But just to confuse myself about this Solomillo word, I just did a quick search on Google and came up with this dish ! It's called SOLOMILLO DE CANGURO which I reckon is a Solomillo of ROO ! (Mate) So what do those Australians know about cooking that we don't ? Dish looks tasty. (not sure about that red stuff though)  Nige |
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| Posts: 236 | Location: Cadiz Province and Sussex England | Registered: 07 October 2002 | |
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"the man!"
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Hey man, learn something new every day Followed the image link and cam out with the site at www.afuegolento.com.I did a search on "solomillo" and got loads of recipes including "solomillo de cerdo", "solomillo de merluza", "solomillo de avestruz" (ostrich) and "solomillo de bonito" aside from your "solomillo de canguro" above. Now I am confused, I thoght solomillo was just for cows Saludos, jer...
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| Posts: 12237 | Location: ny, u.s.a. --> madrid, spain --> the plaza mayor ! | Registered: 30 June 1998 | |
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All right, here's my two cents' worth. I think we are talking about the "tenderloin", a long, tender strip of meat which is found not far from the spine of a meat animal such as beef, pork or lamb(or kangaroo,buffalo, deer) When it is sliced, it's a filet mignon. When I looked up "tenderloin" and "solomillo" in Google image search, I got pictures of the same cuts of meat. I also got this in Spanish: El solomillo, la tajada suprema de nuestra ternera (o vaca, o buey), una pieza tan exquisita que las mejores maneras de prepararla son las m�s simples: asada, a la plancha, con salsas sutiles o rotundas pero sin demasiados matices... De esta pieza son famosos los cortes para "tourned�" y "chateaubriand " I'm pretty sure that what we call a filet mignon, the French actually call "tournedo" and the whole tenderloin is chateaubriand.
Pack light, sleep cheap, eat well.
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| Posts: 479 | Location: ROCKFORD,MI, USA | Registered: 23 May 2001 | |
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An Englishwomans two pennyworth!! Solomillo (de vaca) is fillet steak, in the UK the very best cut of steak, as opposed to sirloin or rump. Fillet steak is the most tender while sirloin(entrecote) and rump have a better flavour. Solomillo de cerdo is the fillet steak of pork (if there is such a thing!!). I know that in the mainland it is also called "lomo". Here in Lanzarote the word "lomo" is always used to mean smoked rounds of gammon.
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Growing old is mandatory; growing up is optional
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| Posts: 1813 | Location: Montaña Blanca, Lanzarote | Registered: 02 March 2002 | |
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"the man!"
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Sue, you rule! I think you hit the nail onthe head with "tenderloin" I was wondering when you were going to pop in! Took ya long enough to show us the way That Spanish quote is also a great example of why I thought "solomillo" was only from "vaca" (cow), it would seem that here in Spain it is mostly seen that way (not many Kangaroos round these here parts ). Hmmmmmm, and I always though a "tournedo" was what commonly terrorizes trailer parks in the midwest U.S.A.  madsue, thanks for confirming that, I am pretty sure that (a cut of solomillo) is what I had in my Beef Wellington when I last went to visit my brother a few months ago in Portsmouth (I know, only tourists in England eat Beef Wellington ). Saludos, jer...
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| Posts: 12237 | Location: ny, u.s.a. --> madrid, spain --> the plaza mayor ! | Registered: 30 June 1998 | |
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lol jer!!!! It�s just that only tourists can afford to eat Beef Wellington in UK!!!!
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Growing old is mandatory; growing up is optional
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| Posts: 1813 | Location: Montaña Blanca, Lanzarote | Registered: 02 March 2002 | |
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Well that is very clear.  This is very helpful And as for the Boeuf Wellington, I hope it was covered in Pate de Foie and the pastry was browned to perfection. And anyway, why is it called Boeuf Wellington. Was it something to do with the Dukes' magnificent achievement during the Peninsular War. mmmmm ? I wonder. And talking about Portsmouth, you can still see the famous Victory - flagship of Admiral Nelson during the days leading up to his little confrontation almost 200 years ago off the coast of Cabo Trafalgar. And well worth the visit ! Nige |
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| Posts: 236 | Location: Cadiz Province and Sussex England | Registered: 07 October 2002 | |
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OK.. here I am back again. Sue, you are totally right again. Solomillo is very simply the tenderloin which is located on the top part of the ribcage. The reason it is so tender is that it is a muscle that does absolutely no work hence it just sits there waiting to please us. Just to get "polemico": I have been eating my meat rare for over 50 years now and am still here to tell you all about it. My read on the thing is: eat it the way you like it and forget it. If I may put in a small "plug" here, the reason I have not been contributing lately is due to working my b... off getting the new Cavatappi Caf� going again. I know Jer does not like us to advertise so can I just say go to the website New Caf� in Madrid for a little of everything.Thanks gang.
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| Posts: 109 | Location: Decatur, IL, USA | Registered: 18 May 2001 | |
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"the man!"
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quote: I know Jer does not like us to advertise so can I just say go to the website New Caf� in Madrid for a little of everything.
Hmmmmmmm, that was an advertisement if I ever saw one. Pretty "cheeky" that plug Richard but I will let it slide since, prior to your disappearing act , you were quite the adamant "message boarder". Besides, I just know you are ready to set aside some sponsorship Euros to have a formal ad on my site So, when can we see you personally at Cava Tappi? You must be there every day right? Saludos, jer...
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| Posts: 12237 | Location: ny, u.s.a. --> madrid, spain --> the plaza mayor ! | Registered: 30 June 1998 | |
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New place sounds like my kind of venue! Next time I come, with my usual three book a week habit, I'll know where to bring 'em!
Pack light, sleep cheap, eat well.
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| Posts: 479 | Location: ROCKFORD,MI, USA | Registered: 23 May 2001 | |
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- rent or buy a cell phone from me for your stay in spain, more info at 
- already have a cell phone, get a spanish SIM card for it at 
