filet
UK: ˈfɪleɪ | US: fɪˈleɪ
n. a boneless cut of meat or fish
n. a narrow strip of material, such as lace or ribbon
vt. to prepare (meat or fish) by removing bones
The word filet entered English from Old French, where it originally referred to a "thread" or "strip." Over time, it specialized in culinary contexts to denote boneless cuts of meat or fish (resembling slender strips) and in textiles for narrow decorative bands. The suffix -et subtly implies refinement or delicacy, aligning with the word's modern uses.
The chef prepared a salmon filet with lemon butter sauce.
She adorned the dress with a delicate lace filet.
Filet mignon is a prized cut of beef.
He learned to filet fish quickly and efficiently.
The antique tablecloth featured an intricate filet of gold thread.