Dictionary  fil'letPronunciation: (fil'it; usually fi-lā' for 1, 10), [key] —n. 1. Cookery. a. a boneless cut or slice of meat or fish, esp. the beef tenderloin. b. a piece of veal or other meat boned, rolled, and tied for roasting. 2. a narrow band of ribbon or the like worn around the head, usually as an ornament; headband. 3. any narrow strip, as wood or metal. 4. a strip of any material used for binding. 5. Bookbinding. a. a decorative line impressed on a book cover, usually at the top and bottom of the back. b. a rolling tool for impressing such lines. 6. Archit. a. Also called list. a narrow flat molding or area, raised or sunk between larger moldings or areas. See diag. under molding. b. a narrow portion of the surface of a column left between adjoining flutes. 7. Anat.lemniscus. 8. a raised rim or ridge, as a ring on the muzzle of a gun. 9. Metall.a concave strip forming a rounded interior angle in a foundry pattern. —v.t. 1. Cookery. a. to cut or prepare (meat or fish) as a fillet. b. to cut fillets from. 2. to bind or adorn with or as if with a fillet. 3. Mach.to round off (an interior angle) with a fillet. Also,filet (for defs. 1, 10). Random House Unabridged Dictionary, Copyright © 1997, by Random House, Inc., on Infoplease.
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