Puntas de solomillo

21:38 Mar 3, 2018
Spanish to English translations [PRO]
Cooking / Culinary
Spanish term or phrase: Puntas de solomillo
I have a couple of menu items to translate, referring to meat. "Puntas de solomillo, secreto ibérico, lagartos, pluma, picaña." I know we are permitted one term at a time but as they are quite similar, I wonder whether we could discuss them all at once in form of comparison? Thanks.
Local time: 11:52

Summary of answers provided
4 +1Fillet steak /filet mignon
4 +1tenderloin tips
David Hollywood
Summary of reference entries provided
recipes and pics.
Rachel Fell

Discussion entries: 9



5 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +1
tenderloin tips

Calificación: 3,2 - ‎8 opiniones - ‎Calorías: 270
9 feb. 2011 - This is a cross between a traditional beef stroganoff and a quick-cooking stew, with plenty of room for adjustment: Add extra mustard, use fewer herbs, go with more red wine and less beef broth, or skip the brandy and use more broth. Consider the recipe a starting point. If you can find tenderloin tips ...
Tenderloin Tips & Asparagus Saute with Garlic Rice - PeachDish
tenderloin tips de www.peachdish.com
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10 min
Tenderloin Tips & Asparagus Saute with Garlic Rice. We searched around for the highest quality tenderloin tips and the most tender asparagus, and the result exceeded even our highest expectations. Tender pieces of filet mignon are simply seasoned and sautéed with young asparagus making for a dish that has all of the ..

Note added at 5 hrs (2018-03-04 03:11:36 GMT)

mouth watering for sure

Note added at 5 hrs (2018-03-04 03:14:59 GMT)

and although it's strictly not allowed (shhhh) Iberian secret would be ok as well

Note added at 5 hrs (2018-03-04 03:15:34 GMT)

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La Taberna de Don Armando, Madrid Picture: Secreto Iberico / Iberian secret pork - Check out TripAdvisor members' 52092 candid photos and videos of La Taberna de Don Armando.

Note added at 5 hrs (2018-03-04 03:16:51 GMT)

but that's all I can give you and start posting the rest sparately

David Hollywood
Local time: 06:52
Native speaker of: Native in EnglishEnglish
PRO pts in category: 90

Peer comments on this answer (and responses from the answerer)
agree  Wendy Streitparth: Sounds good to me...
5 hrs
  -> thanks Wendy
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14 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +1
Fillet steak /filet mignon

Fillet steak is the most lean and tender of all the steaks. The fillet tail or tip is usually cut off and used for dishes such as stroganoff, or can be flattened for sandwich steaks. The butt end is normally for Cheateaubriand, while the centre cut fillet is the prime part of the fillet and often the most expensive.
Picaña (Picanha rump steak), otherwise known as the top sirloin cap, is a succulent and tender cut from the rump that is extremely popular and prized in South America.
NB: I think you should post "secreto ibérico, lagartos, pluma,...) as separate queries, as otherwise it will end up TLDR.

Note added at 21 hrs (2018-03-04 19:15:00 GMT)

And it doesn't matter if we're talking about pork or beef, my answer is still "fillet", as in pork fillet.
Wikipedia dixit: "The pork tenderloin, also called pork fillet, is a long thin cut of pork."

Example sentence(s):
  • You may have heard people refer to beef tenderloin and its steak cousin filet mignon, but what's the difference between these terms?

Local time: 11:52
Works in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 153

Peer comments on this answer (and responses from the answerer)
neutral  Rachel Fell: it's pork, though
22 mins
  -> So "pork fillet". DH's refs are for beef too. The gist of my post is that "solomillo" is not wholly synonymous with tenderloin. Nor, for example, is a "filete" in Spanish a fillet steak. I'm also trying to address the asker's other queries...

agree  Sofia Bengoa
1 day 9 mins
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Reference comments

15 hrs peer agreement (net): +1
Reference: recipes and pics.

Reference information:
it seems that the tips of pork tenderloin may be more juicy, though the recipe can also be made using the whole of the tenderloin sliced or in medallions.

Gracias a Mariló Parejo, en el día de hoy, sábado 29 (sin que sea ya día de los Inocentes y os tenga que decir que el Bar Molletes era una pequeña bromita), vamos a hacernos unas ricas puntas de solomillo con salsa de pimienta. Según nos comenta, este mismo plato lo podemos hacer con medallones de solomillo, pero ella prefiere las puntas por ser más jugosas.


Cortamos el solomillo en medallones de 1 cm aprox. y lo secamos muy bien con papel de cocina para que pierda toda la humedad.


Rachel Fell
United Kingdom
Specializes in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 180

Peer comments on this reference comment (and responses from the reference poster)
agree  neilmac: OK, but "The pork tenderloin, also called pork fillet." I'm sticking to my suggestion.
5 hrs
  -> Thanks Neil, I've always known it as pork fillet, but as some people refer to other cuts as pork fillet, I use "tenderloin" when there's a need to be specific.
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