Filete

Filete is a term used in Spanish and Portuguese to denote a boneless slice of meat or fish, produced by removing bones and, often, trimming fat. The word derives from the French filet, meaning a thin strip or slice, itself from Latin filum (thread).

In culinary contexts, a filete refers to a boneless portion of meat or fish. Beef filetes are usually cut from tender cuts such as the fillet or sirloin and prepared by quick cooking methods. Fish filete refers to the fillet of a fish, typically with the skin removed and the bones fully eliminated. The size and thickness of a filete vary by country and dish, but they are generally thin enough to cook quickly.

Common preparation methods include pan-searing, grilling, baking, or frying. Filetes may be seasoned simply with salt and pepper or marinated; in many cuisines they are also breaded or coated before cooking. They are commonly served with sauces, vegetables, or starches, and can be used in dishes such as milanesas, tacos, or sandwiches, depending on regional tradition.

Beyond cooking, filete can also mean a long narrow line or border used as a decorative edge in crafts, architecture, or design, a usage found in Spanish and Portuguese.

Nutritionally, a fillet is typically lean and protein-rich, but fat content and calories depend on the animal and cut. Proper trimming can reduce fat and improve cooking quality.