filet

[fi-ley, fil-ey; French fee-le] /fɪˈleɪ, ˈfɪl eɪ; French fiˈlɛ/
noun, plural filets
[fi-leyz, fil-az; French fee-le] /fɪˈleɪz, ˈfɪl æz; French fiˈlɛ/ (Show IPA), verb (used with object)
1.
fillet (defs 1, 10).
Examples from the web for filet
  • For fancier tastes, there's spice-crusted filet mignon and maple-glazed duck.
  • When it's time to eat, filet mignon dinners reward a day of roughing it in the wilderness.
  • Most cooks focus on the difference between filet mignon and rib eye.
  • Apparently, this also discourages impulse shoppers who stick the filet mignon in their cart and trot it up to the register.
  • Yes manned flight is infinitely more expensive than unmanned drones, but filet mignon is considerably more expensive than gruel.
  • Why don't you western people stop driving cars, stop eating only chicken filet.
  • We also enjoyed the pike filet cooked in a tangy red-pepper sauce.
  • Rub each filet with olive oil, salt and pepper to taste.
  • There is a saté, for instance, made with filet mignon.
  • In the company of such cuts, the filet mignon seems almost lean, except that it's the size of a cantaloupe.
British Dictionary definitions for filet

filet

/ˈfɪlɪt; ˈfɪleɪ; French filɛ/
noun
1.
a variant spelling of fillet (sense 1), fillet (sense 2), fillet (sense 3)
Word Origin
C20: from French: net, from Old Provençal filat, from fil thread, from Latin fīlum
Word Origin and History for filet
n.

1841 in cookery, reborrowing from French of the same word that had been taken 14c. and anglicized as fillet (q.v.). Filet mignon is attested as a French word in English from 1815.

The 'Chateaubriand,' the 'entrecôte,' and the 'filet mignon' (of mutton), with other forms, are all due to the more enlarged sympathies of the French butcher for what is perfect. We must entirely change the mode of cutting up the carcase before we can arrive at the same perfection in form of meat purchasable, and as that is hopeless, so is it useless to insist further on the subject on behalf of the public. ["The Kitchen and the Cellar," "Quarterly Review," April 1877]