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3. Fillet (cut) - Wikipedia

   en.wikipedia.org/wiki/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.

4. Knife game - Wikipedia

   en.wikipedia.org/wiki/Knife_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 fingers, trying not to hit ...

5. There's a secret menu item at this Providence ... - AOL

   www.aol.com/theres-secret-menu-item-providence...

   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 ...

6. Beef tenderloin - Wikipedia

   en.wikipedia.org/wiki/Beef_tenderloin

   Main articles. List of steak dishes. Cuts of beef. Preparation. Related topics. v. t. e. 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 .

7. The hottest new restaurants from Table 128 to Prime ... - AOL

   www.aol.com/hottest-restaurants-table-128-prime...

   The decor splits the space into a yellow and white side, with stools at the front window, a counter splitting the restaurant, and tables on either side. Do look for the Nic Roth murals. Location ...

8. 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.