fil·let • n. 1. / fiˈlā; ˈfilā/ (also fi·let) a fleshy boneless piece of meat from near the loins or the ribs of an animal: a chicken breast fillet. ∎  (also fillet steak) a beef steak cut from the lower part of a sirloin. ∎  a boned side of a fish.2. / ˈfilit/ a band or ribbon worn around the head, esp. for binding the hair. ∎  Archit. a narrow flat band separating two moldings. ∎  Archit. a small band between the flutes of a column.3. / ˈfilit/ a concave strip of material roughly triangular in cross section that rounds off an interior angle between two surfaces: a splayed mortar fillet at the junction of the roof with the chimney stack.• v. / fiˈlā; ˈfilā/ (-leted / -ˈlād/ , -let·ing / -ˈlāing/ ) [tr.] remove the bones from (a fish). ∎  cut (fish or meat) into boneless strips.

fillet. Small, narrow, flat moulding, usually a plain band in a group of mouldings, either of projecting rectangular section or simply a flat surface between other mouldings, such as flutes of a column-shaft, or one of the elements of an Attic base between the torus and scotia. It often defines, emphasizes, and clarifies mouldings, as at the top of a cornice, above the cyma recta, where it is termed list or listel. A very small fillet, e.g. between the channels under the echinus of a Doric capital, is an annulet.

fillet
1. 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.

2. To remove the bones from fish. Filet mignon (French ‘dainty fillet’) is a small, round cut of beef from the centre of the fillet, similar to tournedos.

fillet narrow flat band XIV; slice of meat or fish XV. ME. filet — (O)F. — Rom. dim. of L. fīlum thread; see -ET.