Filets

Filets, or fillets, are boneless cuts of meat or fish. The term derives from the French filet, meaning a small strip or thread, and in English is used for portions trimmed of bones and connective tissue. They are valued for tenderness and quick, even cooking, and are commonly sold in uniform portions.

Beef filet, often called filet mignon, comes from the tenderloin, a long, slender muscle along the spine. It is among the most tender beef cuts, typically very lean and expensive. Filet mignon is usually prepared as a small steak or roasted whole and is frequently served with rich sauces such as Béarnaise or red-wine reductions.

Other animal products also yield filets. Pork tenderloin can be sold as pork fillet in some markets. Chicken fillets (boneless, skinless breast meat) are among the most common poultry filets, and turkey fillets are similar. These cuts are valued for their lean texture and speed of cooking.

Fish fillets are boneless slices cut from whole fish after filleting. They can be skin-on or skinless and include species such as cod, haddock, salmon, and tilapia. Fillets are prepared by cleaning and trimming bones, then cooking by pan-frying, baking, grilling, poaching, or steaming. They are often breaded or coated for additional texture.

Because filets are boneless and relatively uniform in thickness, they cook quickly and can dry fast if overcooked; thickness variations require attention. They are commonly seasoned simply and finished with a sauce or glaze. Proper handling and cooling before cooking, as well as cooking to safe internal temperatures, are standard food-safety practices.

Spellings vary by region: filet and fillet are both used, with filet more common in American English and fillet more common in British English.