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Filet
01
φιλέτο
a piece of boneless meat or fish cut from near the ribs of an animal
What is a "filet"?
A filet is a specific cut of meat, poultry, or fish that has been deboned and often trimmed of excess fat and connective tissue, prized for its tenderness and mild flavor. In beef, it commonly refers to filet mignon, a small and exceptionally tender cut taken from the tenderloin muscle along the backbone, renowned for its buttery texture. Poultry filets typically consist of boneless, skinless breast meat that has been trimmed and separated from the rest of the bird. Fish filets, on the other hand, are boneless portions cut away from the backbone, offering versatility in cooking methods such as grilling, baking, broiling, or pan-searing.
02
φιλέτο
a longitudinal slice or boned side of a fish
03
φιλέτο
a narrow, rounded, or beveled strip or molding that is used to create a transition or decorative edge between two surfaces, such as at the meeting of walls and ceilings or at the corners of architectural elements
04
φιλέτο
a slim headband or ribbon worn on the head
05
φιλέτο
a collection of sensory nerve fibers directed towards the thalamus
06
φιλέτο
a fastening device composed of a narrow strip of welded metal, employed to connect steel members
to filet
01
αφαιρώντας τα κόκαλα από το κρέας
to prepare or cut a piece of meat or fish into boneless, flat pieces, typically removing bones in the process
02
φιλέτο
decorate with a lace of geometric designs
