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Filet mignon ( / ˌfiːleɪ ˈmiːnjɒ̃ /; [1] 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.
A beef tenderloin (US English), known as an eye fillet in Australasia, filet in France, filet mignon in Brazil, and fillet in the United Kingdom and South Africa, [1] is cut from the loin of beef .
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.
Place a fish fillet, skin side down, in the center of a piece of parchment paper. Season with a pinch each of salt and pepper. Place 1 fennel slice, 2 lemon slices, 3 or 4 olive pieces, and 3 or 4 parsley leaves on top of the fillet and drizzle with about 1 teaspoon of the olive oil. Season another fillet with a pinch each of salt and pepper and lay it on top of the first one, skin side up.
Filet crochet forms patterns by filling in parts of a mostly chain stitch mesh with double crochet stitches. [1] Filet crochet is usually constructed from monotone crochet thread made of Mercerised cotton in white or ecru, and worked in rows. Filet crochet is often used for decorative applications, such as window curtains, tablecloths, and ...
There, at the grill top tables for 12, you'll find a sophisticated, modern take on this style of dining that focuses less on over-the-top showmanship and more on high-quality ingredients and ...