fillet

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Related to Fillet Steak: flank steak

fillet

1. a thin strip of ribbon, lace, etc., worn in the hair or around the neck
2. a narrow flat moulding, esp one between other mouldings
3. a narrow band between two adjacent flutings on the shaft of a column
4. a narrow strip of welded metal of approximately triangular cross-section used to join steel members at right angles
5. the top member of a cornice
6. Anatomy a band of sensory nerve fibres in the brain connected to the thalamus
7. another name for fairing

fillet

[′fil·ət or, of food, fə′lā]
(building construction)
A flat molding that separates rounded or angular moldings.
(design engineering)
A concave transition surface between two otherwise intersecting surfaces.
(engineering)
Any narrow, flat metal or wood member.
A corner piece at the juncture of perpendicular surfaces to lessen the danger of cracks, as in core boxes for castings.
(food engineering)
A boneless slice of meat or fish.

fillet

fillet, 1
1. A molding consisting of a narrow flat band, often square in section; the term is loosely applied to almost any rectangular molding; usually used in conjunction with or to separate other moldings or ornaments, as the stria between the flutes of columns. Also see band, lattice molding, fret, reglet, annulet, supercilium, taenia, cincture, cimbia, fascia, and platband; a listel, or tringle.
2. A carved ornament representing a flowing band or ribbon.
3. In stair construction, a thin narrow strip of wood which fits into the groove of the stair shoe or subrail between balusters.
4. A cant strip.
5. A concave junction where two surfaces meet. (See illustration p. 398.)

fillet

fillet
fillet
i. An increased area of pavement around turning points on the runway and the taxiway to ensure aircraft do not go off the pavement while turning.
ii. A fairing at the junction of two surfaces to improve the airflow and decrease the drag. A fillet gives shape and does not impart any additional strength.
References in periodicals archive ?
Starters include Haggis neeps and tatties and lobster and prawn cocktail, mains range from fillet steak with Barnaise sauce and real chips to chef Ross Gray''s award-winning ROOMWITHAVIEW: views across the city quinoa risotto with butternut squash, toasted seeds and goats cheese.
Serve with strawberries and dribble the remaining melted white and milk chocolate over the rest of torte Fillet steak with roast fondant potato and shin of veal casserole Ingredients: 8oz cut of beef fillet; 1 Cyprus potato; 1 carrot; 1 shallot; 100g leek; 1 table spoon wholegrain mustard; 1 pint veal stock; 1 table spoon tomato puree; 1 sprig of rosemary; 1 glass of red wine; 150g veal shin Method:(for one person).
ingredients 2 tbsps black peppercorns 2 tbsps white peppercorns 4 175g/6oz fillet steaks (or whatever you choose or budget for) salt 3 tbsps sunflower oil 75g/3oz unsalted butter 2 good slugs of brandy 6 tbsps of meat glaze or ready made beef stock from a supermarket method Crush the peppercorns in a pestle and mortar or a coffee grinder.
Ingredients: 10 oz fillet steak - butterflied; olive oil; 2 garlic cloves crushed; 1 oz onions, chopped; 3oz mushrooms sliced; 3tbsp paprika;1OOml double cream or creme fraiche for low fat dish; 50ml beef stock; 25ml brandy; salt; black pepper; chopped parsley;2tsp tomato puree;1tsp mustard.
The fillet steak medallions were cooked to Beloved's exacting requirements, "sort of pink, but not too pink, and not too well done, but no blood, sort of".
ECHO readers with extremely long or detailed memories will remember that if there is fillet steak on a menu then all bets are off as to what I'm going to order - and despite its size (8oz), the Ring o' Bells option (pounds 13.
David,on the other hand, said his fillet steak was perfect.
Ella, thinking about all the Kit Kats that aided her through her recent chicken pox outbreak,opted for the healthy choice of an 8oz fillet steak with Diane sauce, although she fell for the chips.
An eight-ounce, trimmed fillet steak from a good butcher can cost anywhere from pounds 3.
And then on to the main course where we both opted for fillet steak despite being sorely tempted by an Indian lamb madras dish.
The pair shared a bottle of Dom Perignon champagne, before tucking in to a platter of Argentinian fillet steak (no bad omen, hopefully), lobster and grilled langoustines.