Overview

fillet


Show Summary Details

Quick Reference

The lean, tender strip of meat beneath an animal's ribs, especially beef. Now also used to mean a lean cut of veal, lamb, or pork from the top of the hind leg. Filet mignon (French ‘dainty fillet’) is a small, round cut of beef from the centre of the fillet, similar to tournedos.

Subjects: Cookery, Food, and Drink — Medicine and Health.


Reference entries

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content.