- Bass Pro Shops Folding...Cabela's$59.98$79.99
- Rod Holder Mount Fillet ...Boat Outfitters$160.74
- Bass Pro Shops Folding...Bass Pro Shopping$59.98$79.99
- Fillet Table With DrawersBoat Outfitters$1,434.74
- TACO Marine Adjustable...Bass Pro Shopping$269.99
- MAXXTUFF Heavy-Duty...Amazon.com$449.00
- Fish Cleaning Camp Table...Northern Tool$94.99
- Bass Pro Shops Deluxe...Cabela's$129.99
- Dock Overhang Fillet ...Boat Outfitters$948.65
- Fillet Table With SinkBoat Outfitters$1,068.31
- Rod Holder Mount Fillet ...Boat Outfitters$273.71
- Old Cedar Flat Fillet ...Sportsman's Guide$64.99
- Ultimate Dock Fillet ...Boat Outfitters$3,342.61
- Fish Cleaning Camp Table...Northern Tool$134.99
- Deluxe Dock Fillet Table...Boat Outfitters$846.86
- Old Cedar Outfitters Fish...Amazon.com$95.00
- Hupmad 37" Folding Fish...Amazon.com$114.99
- Five Oceans Boat Cutting...Amazon.com$116.90
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Filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. It is often the most tender and lean cut. Filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon.
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.
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, is cut from the loin of beef.
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 fingers, trying not to hit ...
Steak au poivre prepared with filet mignon. Beefsteak is a flat cut of beef, usually cut perpendicular to the muscle fibers. Beefsteaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole.
the tenderloin, which is the most tender, can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington). They can also be cut bone-in to make parts of the T-bone and porterhouse loin steaks.