Pronunciation: (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 calledlist. 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.
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).