On the LA Board, talking about steakhouses, *Will Owen* asked:
--Who the hell started this nonsense about "bone-in filets"? A filet is by definition a cut OFF the bone, but it seems like every restaurant and half the meat shops in LA are selling this nonexistent piece of meat.
Although I suppose this ought to be a new thread...
AND, almost simultaneously, great minds thinking alike, *Ernie* commented:
--Exactly what cut is Mastro's bone-in "filet"? I have never had a filet with a bone in it.
I asked Google and Jeeves, "What is a bone-in filet/fillet?" and they produced no obviously useful answers other than plenty of places to buy one. (And fish, too, not just meat.)
So? Is this just an invented name for something that used to be called something else less expensive sounding? Is it a revolution in butchery that allows the bone to be sold for the price of flesh? Or . . .?
Oh, and special credit to anyone who can definitively explain whether this word should be spelled with one L or two, and why. (The dictionaries seem to favor "fillet," which is perhaps puzzling since the etymologies show the source words in French and Latin to have just one L.)