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3. Chateaubriand (dish) - Wikipedia

   en.wikipedia.org/wiki/Chateaubriand_(dish)

   Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking.

4. Missing man table - Wikipedia

   en.wikipedia.org/wiki/Missing_man_table

   A missing man table, also known as a fallen comrade table, [1] is a ceremony and memorial that is set up in military dining facilities of the United States Armed Forces and during official dining functions, in honor of fallen, missing, or imprisoned military service members. [2]

5. Beef tenderloin - Wikipedia

   en.wikipedia.org/wiki/Beef_tenderloin

   Description. A thick slice of beef tenderloin. A braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until browned, about 3 to 4 minutes per side. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys.

6. Filet mignon - Wikipedia

   en.wikipedia.org/wiki/Filet_mignon

   Filet Mignon from Eddie V's in Fort Lauderdale, FL. Filet mignon (/ ˌ f iː l eɪ ˈ m iː n j ɒ̃ /; French: [filɛ miɲɔ̃]; lit. ' "delicate, fine or cute fillet" ') is a cut of meat taken from the smaller end of the tenderloin, or psoas major of a cow. In French, it mostly refers to cuts of pork tenderloin.

7. Knife game - Wikipedia

   en.wikipedia.org/wiki/Knife_game

   Knife game being played, with white line representing the motion of the game. The knife game, pinfinger, nerve, bishop, knife fingies, five finger fillet (FFF), or chicken [citation needed] is a game wherein, placing the palm of one's hand down on a table with fingers apart, using a knife (such as a pocket or pen knife), or other sharp object, one attempt to stab back and forth between one's ...

8. Videos for Large Filet Table

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9. Fillet (cut) - Wikipedia

   en.wikipedia.org/wiki/Fillet_(cut)

   A fillet or filet (UK: / ˈ f ɪ l ɪ t /, US: / f ɪ ˈ l eɪ /; from the French word filet, pronounced) is a boneless cut or slice of meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients.