fillet

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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 ?
The Beziers claim is thought to have included a handwritten invoice for PS900 for 30 pizzas and a separate receipt for PS400 for magnums of champagne, red wine, fillet steaks, ostrich and lobster.
Fillet steak marinated in Ale-Gar with char grilled vegetables Worcestershire-based chef Alan Coxon, who has launched an award-winning range of ancient vinegars Alan Coxon's Ancient Greek Vinaigre and Ale-Gar
Serves 4 4 Specially Selected 30 Day Matured Scotch Fillet Steaks 80g Black Pudding 50g Chestnut Mushrooms 1 tsp Wholegrain Mustard 3g Fresh Thyme 375g Ready Rolled Puff Pastry 1 Scottish Medium Egg Sea Salt and Black Pepper A little Sunflower Oil
He added: "They probably took about PS150 in cash but at least PS250 worth of meat such as sirloin steaks, fillet steaks and packs of bacon.
To serve, cook 4, 6 or 8oz fillet steaks over a high heat in a frying pan with a little butter, and wilt one bag of spinach with a little nutmeg, squeeze the spinach well to remove excess water.
Pioneer was approached by the English Beef and Lamb Executive (Eblex) to supply the fillet steaks for the awards dinner.
It's tough to beat Duck & Spoon for classic dishes, such as their fillet steaks served with twicecooked chips and saffron aioli, and their beerbattered fish and chips.
Serves 4 Ingredients 4 x 180g fillet steaks (flattened out) Crushed peppercorns to season the steaks 15g butter 2 shallots (finely diced) 1 clove of garlic (crushed) 1tbspDijon mustard 1-2tbsp Worcestershire sauce 75mlbrandy brandy 225ml double cream double cream Chopped parsley (small handful) Salt and pepper 750gDesiree potatoes, peeled.
FILLET STEAK WITH SHALLOTS AND DIJON MUSTARD (Serves 4) 50g unsalted butter 4 large shallots (or 2 large onions), very finely sliced 4 fillet steaks (about 180g each) Dijon mustard, to your taste A handful of fresh flat leaf parsley, to garnish Method In a frying or saute pan, melt the butter; add the shallots and saute them until soft and golden.
BEEF FILLET STEAKS WITH ANCHOVIES & CAPERS Ingredients (serves 4)
2 beef fillet steaks (approx 200g each); black pepper; 2tsps vegetable oil; knob of butter; 80g mushrooms; 50g smooth liver pate; 200g ready-made puff pastry; beaten egg to glaze
My perfect world of fillet steaks, single malt whisky and new purple pyjamas was the result of a lovely telephone conversation I had with Jill Gough, of CND Cymru.