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Fillets of dory, a type of fish. A fillet or filet ( UK: / ˈfɪlɪt /, US: / fɪˈleɪ /; from the French word filet, pronounced [filɛ]) 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.
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.
v. t. e. During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases.
Filet mignons are known for being tender cuts of meat. But no one raves about their flavor. That's why people like their béarnaise sauce. Filets are lean and don't have that marbling that gives a ...
Beef Wellington – Filet steak with pâté and duxelles in puff pastry; Bistecca alla fiorentina; Bistek – Filipino dish; Bistik jawa – Flat cut of beef; Bulgogi – Korean meat dish; Carpetbag steak; Carne asada – Dish of grilled and sliced beef; Chateaubriand (dish) – Front cut of a beef tenderloin
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.