Fillet

in ordinary language, a band of metal, linen, or ribbon worn round the head. Also the fleshy part of the thigh; applied most commonly to veal. Also portions of meat or fish removed from the bone and served either flat or rolled together and tied round; the term is specially applied to the undercut of the sirloin of beef, served whole or cut into steaks, and to slices of flat-fish removed from the bone.