Stew Leonard’s Fork-Tender Filet Mignon - Direct From The Heartland
Stew Leonard’s filet comes direct from ranchers in the Midwest. “Stew Leonard’s butchers and I have personally been to visit our ranchers throughout the Midwest and we’ve met their families,” said Stew Leonard Jr., president & CEO of Stew Leonard’s. “You won’t believe the buttery melt-in-your-mouth fork tender texture! This is restaurant-quality beef.”
Stew Celebrates With Grilled Filet Mignon
It’s Stew and Kim’s 37th Wedding Anniversary! Guess what cool gift the ranchers in Kansas gave them? Go behind-the-scenes to Stew’s home in Westport as he grills up our famous, fork-tender, already-trimmed, whole beef Filet Mignon custom cut into steaks FREE by the expert butchers
Know Your Filet
Taken from the tenderloin, filet mignon is the most popular cut at steakhouses. It’s lean and fork-tender, with light marbling that makes it juicy and delicious. Here are some of Stew’s butchers’ tips for selecting and storing filet mignon:
• A good rule of thumb to use when shopping for whole tenderloin is that one pound of untrimmed filet will feed one person.
• When picking a filet, squeeze the meat and make sure it is soft—this means there is not a lot of fat. The softer it feels, and the more it bends, the better. A tenderloin that feels hard inside the package or does not bend as easily is higher in fat.
• Store the tenderloin in the coldest part of the refrigerator—usually this is on the bottom shelf. Be sure to cook and serve the filet within three days to ensure its freshness.
Stew Leonard’s Ranchers’
Famous Filet Mignon with Garlic
When Stew Leonard Jr. visited Kansas, his rancher friends suggested a great recipe for filet: the garlic browns on the outside of the beef and gives it a very special flavor.
• 1 Stew Leonard’s Famous Filet Mignon, hand trimmed by our expert butchers
• Salt & pepper, to taste
•4 garlic cloves, chopped
• 3 tbs. Stew Leonard’s Olive Oil
• Chop the garlic and mix it with the olive oil.
• Make small slits around the filet and generously rub the garlic over the filet.
• Cover the tenderloin with plastic wrap and refrigerate for 2 hours or overnight. Preheat the oven to 500° F.
• Remove the plastic wrap and season the meat with salt and pepper.
• Place the filet in a roasting pan and cook for 15 minutes. (This gives you a nice crust on the outside.)
• Reduce the heat to 450° F. Continue cooking for another 15 to 20 minutes.
• Cut into the steak to check for desired doneness, or use a cooking thermometer (140° to 150° is medium-rare).
• Let the beef rest for 10 minutes before slicing.