I have just had all my foodie books out for another job, so this is a guess, and I have come to it by a somewhat roundabout route... be warned!

http://www.fallmanskott.se/djurkunskap-for-hemmakocken/djurs...

Mellandelen
Kalvkottletrad: Används som kalvrack.

Kalvytterfilé: Kallas ibland även kalvhare. Denna detalj är mycket populär på restauranger tack vare sin långa och jämna storlek. En helt renputsad kalvytterfilé är en av de dyraste detaljerna på hela kalven. – Och den möraste.
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This description sounds like the filet/tyndstegsfilet on diagrams of meat cuts issued by Kødbranchens Fællesråd, (Danish, but I translate mostly from Danish...)
It compares with the diagram in my Cookery Encyclopedia from the Good Housekeeping Institute...

... Which is often a way of getting around these questions.

http://www.ica.se/recept?recipeid=582410

Velbekomme, as we say over here.

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Note added at 1 hr (2011-12-01 12:21:41 GMT)
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There, Sven beat me to it :-)