View synonyms for fillet

fillet

[ fil-it; usually fi-ley ]

Phonetic (Standard)IPA

noun

Cooking.
1. a boneless cut or slice of meat or fish, especially the beef tenderloin.
2. a piece of veal or other meat boned, rolled, and tied for roasting.
a narrow band of ribbon or the like worn around the head, usually as an ornament; headband.
any narrow strip, as wood or metal.
a strip of any material used for binding.
Bookbinding.
1. a decorative line impressed on a book cover, usually at the top and bottom of the back.
2. a rolling tool for impressing such lines.
Architecture.
1. Also called list. a narrow flat molding or area, raised or sunk between larger moldings or areas.
2. a narrow portion of the surface of a column left between adjoining flutes.
Anatomy. lemniscus.
a raised rim or ridge, as a ring on the muzzle of a gun.
Metallurgy. a concave strip forming a rounded interior angle in a foundry pattern.

Cooking.
1. to cut or prepare (meat or fish) as a fillet.
2. to cut fillets from.
to bind or adorn with or as if with a fillet.
Machinery. to round off (an interior angle) with a fillet.

fillet

/ ˈfɪlɪt /

1. Also calledfillet steak a strip of boneless meat, esp the undercut of a sirloin of beef
2. the boned side of a fish
3. the white meat of breast and wing of a chicken
a narrow strip of any material
a thin strip of ribbon, lace, etc, worn in the hair or around the neck
a narrow flat moulding, esp one between other mouldings
a narrow band between two adjacent flutings on the shaft of a column
Also calledfillet weld a narrow strip of welded metal of approximately triangular cross-section used to join steel members at right angles
heraldry a horizontal division of a shield, one quarter of the depth of the chief
Also calledlistellist the top member of a cornice
anatomy a band of sensory nerve fibres in the brain connected to the thalamus Technical namelemniscus
1. a narrow decorative line, impressed on the cover of a book
2. a wheel tool used to impress such lines
another name for fairing 1

to cut or prepare (meat or fish) as a fillet
to cut fillets from (meat or fish)
anatomy to surgically remove a bone from (part of the body) so that only soft tissue remains
to bind or decorate with or as if with a fillet

Origin of fillet¹

1300–50; Middle English filet < Anglo-French, Middle French, equivalent to fil thread + -et -et

Origin of fillet¹

C14: from Old French filet , from fil thread, from Latin fīlum

She said that "the most expensive piece of meat in a local butcher [in France] is a fillet of horse meat."

The beef tenderloin was excellent, but I was disappointed with the bass fillet.

Cover the top of each fillet with a quarter of the andouille crust mixture.

I like to use wild salmon, but alternatively you can use any firm-fleshed fillet.

It is Japanese- and Chinese-inspired, offering tasty dishes like sesame-crusted tuna and wok-charred beef fillet.

And the sun was glancing on many a gemmed fillet and many a ribbon-decked, blond tress that fell nigh to its proud owner's knees.

A gold fillet, set with another matchless diamond, confined her hair, which fell loosely in wavy tresses round her shoulders.

This is bound round the forehead by a fillet sometimes made of camel's hair, which holds it in its place tightly, like a cap.

To form cutlets similar to the fillet cutlets, place them in a frying-pan, and let them poach in water.

Fillet a brace of woodcock, soak them in salad oil seasoned with black pepper, some cloves, and a pounded head of garlic.

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