Carne diezmillo is a Spanish term that refers to a specific cut of beef, known for its tenderness and lean characteristics. When translated to English, it is commonly referred to as the “tenderloin”.
The tenderloin is a long, narrow cut of meat taken from the short loin section of the cow, near the spine.
In some countries, “carne diezmillo” may also be referred to as “filete mignon” or simply “filete”, which are also names for the tenderloin cut.