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a boneless steak cut from the tenderloin of beef
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.
a boned, lengthwise slice of fish, usually prepared for eating
a narrow, rounded, or beveled strip used to create a smooth or decorative transition between surfaces
What is a "filet"?
In architecture, a filet is a narrow decorative band or molding that is typically used to separate or highlight different architectural elements. This feature can be found on columns, decorative edges, or other surfaces, adding detail and refinement to the design. Filets can vary in width and style, often made from materials such as wood, stone, or plaster. By creating a visual distinction between surfaces or elements, filets enhance the overall aesthetic of a structure and contribute to its character and elegance.
a slim band or ribbon worn around the head
a bundle of sensory nerve fibers leading to the thalamus
a narrow strip of welded metal used to connect steel members
to prepare or cut a piece of meat or fish into boneless, flat pieces, typically removing bones in the process
to decorate with a delicate, lace-like pattern, often geometric
