Fillet (cut)
Fillet (cut)
A Fillet is a boneless cut or slice of meat or fish. The term is derived from the French word filet, meaning a thread or strip, and it is used in reference to the de-boning of meat. Fillets are considered a premium cut of meat due to their tenderness and ease of cooking.
Etymology[edit | edit source]
The term Fillet is derived from the Old French filet, meaning a thread or strip. It was originally used in the 14th century in the context of a band or strip of material not necessarily related to food. The culinary usage of the term, to refer to a strip of deboned meat or fish, began in the 19th century.
Types of Fillets[edit | edit source]
There are several types of fillets, including:
- Beef fillet: This is a cut from the loin of beef, known for its tenderness and flavor. It is often used to make steak, such as the filet mignon.
- Chicken fillet: This is a cut from the breast or thigh of chicken. It is a popular choice for many dishes due to its versatility and lean nature.
- Fish fillet: This is a boneless piece of fish. The method of filleting fish results in two fillets per fish, one from each side of the spine.
Preparation and Cooking[edit | edit source]
Fillet cuts are often cooked with high-heat methods such as grilling, broiling, or pan-searing. They can also be baked or poached. Due to their lean nature, care must be taken to prevent overcooking, which can result in a dry and tough texture.
Cultural Significance[edit | edit source]
Fillet cuts are highly valued in many cuisines around the world. In French cuisine, the filet mignon is a prized dish made from beef fillet. In Japanese cuisine, fillets of fish are often used in sushi and sashimi.
See Also[edit | edit source]
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