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Had trouble with this title: "Both filet and fillet mean a strip of boneless meat. Filet is used in French cuisine and in the names of French-derived dishes such as filet mignon. Filet is also listed as a U.S. spelling of fillet, and American writers are indeed inconsistent on the matter. Some use filet even in contexts unrelated to French cuisine, and some use fillet. The same is true of Canadians. Outside the U.S. and Canada, fillet is much more heavily favored." - grammarist.com
Arbitre au filet lors du match de volley-ball du championnat de Nationale 1 masculine à Maromme le 23/10/2010 au complexe sportif Rabelais opposant l’ALCM à l’équipe réserve du PUC (Paris)
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Shawl I'm making for my MIL. I'm almost done, just need to edge it. I've been procrastinating...for two months.
Filet Mignon in a Balsamic / Wine Sauce, Sauteed Eggplant and Mushrooms, Oven-Roasted Golden Potatoes and a Grapefruit salad
The Filet-O-Fish is a fish sandwich sold by the international fast food restaurant chain McDonald's. It was created in 1962 by Lou Groen, a McDonald's franchise owner in Cincinnati, Ohio, in response to falling hamburger sales on Fridays resulting from the Roman Catholic practice of abstaining from meat on Fridays. Wikipedia
My entree at Wine Country Trattoria: Filet Mignon served with Herb Roasted Potatoes, sautéed green beans and a Bleu Cheese Butter.
Filets mignons farcis aux shitakes, lardons, échalottes grises et parmesan, purée de panais et aragula montée à la graisse d'oie, verdure et sa réduction de balsamique aux figues, framboises et parmesan.
This is a sign on one of the machines at the university. It's a 3-hole drill for large stacks of paper. I have yet to see any coworkers either wearing a hairnet or with their head being inexorably drawn into the gears.
01.11.2011
My Filet Mignon 8 OZ - Nice charred crust, overly seasoned with salt and pepper, cooked perfectly to medium.
Del Frisco's Double Eagle Steakhouse
1221 Avenue of the Americas
These knives were made for a friend. The handles are made from off-cuts from the counter of his music store, Metropolitan Music in Seattle, WA. The wood is sycamore which, as it turns out, is not nearly as easy to polish as it's close relative, maple. The blades are Helle stainless from Norway. The sheaths are made of vegetable tanned, 5/6, tooling shoulder, stainless wire and waxed poly thread. My favorite of this run is #5 (third of the filet knives.)
The handles were done this time by grinding a copy of the Helle blade tang from mild steel. I drilled a rough slot in the handle blanks with a 1/16"x6" drill and then burned out the recess for the tang to size by heating the faux tang to cherry red and driving it into the drilled slot. This technique seems to make a much tighter fit to the tang without the disadvantage of the weakness of a glue joint in the handle. It brings the disadvantage of leaving a burn discoloration in the handle around the knife blade.
The handles and sheathes were finished with a combination of linseed oil and Beeswax thinned with turpentine.
Flying Rhino Café & Watering Hole, Worcester, MA
"Filet au Poivre ~
Hand cut 9 oz. filet mignon with a spicy black pepper crust, brandy creme demi-glace, potato and vegetable
May be ordered naked"
I was only naked under my kilt when I ordered it.
Irish beef, onion and bell pepper on a skewer; oven potato with sour cream - accompanied by a salad (see below).
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Filetspieß
Irisches Rindfleisch, Zwiebel und Paprikaschote auf einem Spieß; Ofenkartoffel mit Sauerrahm - begleitet von einem Salat (siehe unten).
@ Maredo, Bonn
Mark Lundgaard Nielsen fileting halibut off the bone.
Twelve Days of Christmas
Day 1: Mark Lundgaard Nielsen
The Restaurant at Meadowood
St. Helena, California
(December 8, 2017)
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