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.
Other animal products also yield filets. Pork tenderloin can be sold as pork fillet in some markets.
Fish fillets are boneless slices cut from whole fish after filleting. They can be skin-on or skinless
Because filets are boneless and relatively uniform in thickness, they cook quickly and can dry fast if
Spellings vary by region: filet and fillet are both used, with filet more common in American English