- Fillet Table With DrawersBoat Outfitters$1,434.74
- Rod Holder Mount Fillet ...Boat Outfitters$160.74
- Bass Pro Shops Folding...Bass Pro Shopping$59.98
- Bass Pro Shops Folding...Cabela's$59.98$79.99
- MAXXTUFF Heavy-Duty...Amazon.com$449.00
- Rod Holder Mount Fillet ...Boat Outfitters$273.71
- Sea-Dog 326525-3 Round...Zoro.com$157.99
- Sea-Dog 326535-3 Square...Zoro.com$168.99
- TACO Marine Adjustable...Bass Pro Shopping$269.99
- Dock Overhang Fillet ...Boat Outfitters$948.65
- Fillet Table With SinkBoat Outfitters$1,068.31
- Ultimate Dock Fillet ...Boat Outfitters$3,342.61
- Sea-Dog 326530-3 Square...Zoro.com$121.99$129.99
- Old Cedar Flat Fillet ...Sportsman's Guide$64.99
- Sea-Dog 326520-3 Round...Zoro.com$121.99$129.99
- Portable Fish Fillet ...Temu$66.29$348.99
- Sea-Dog Fillet Table Only...C6 Marine$60.99
- Deluxe Dock Fillet Table...Boat Outfitters$846.86
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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.
Fillet (cut) 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.
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 ...
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. [1] While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the 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.
Fillet geometry, when on an interior corner is a line of concave function, whereas a fillet on an exterior corner is a line of convex function (in these cases, fillets are typically referred to as rounds). Fillets commonly appear on welded, soldered, or brazed joints.