Filet

Filet refers to a boneless, tender cut of meat or fish—such as a beef tenderloin steak (filet mignon) or a fish fillet—valued for its soft texture. It is commonly grilled, pan-seared, roasted, or breaded and fried, and served as a steak, in sandwiches, or atop salads. People track filets to log portion size and cooking method, which influence calorie and macronutrient values, and to monitor protein, fat, or ingredient-specific dietary preferences or restrictions.