SEE WHAT'S ON THE BUTCHER'S BLOCK
We’re world famous for fresh meats and seasoned butchers
"Together with our team of butchers, I personally visit the Midwest cattle ranches, Amish Country poultry farms, and Pennsylvania pork ranches that supply our meat, so we can select the best quality for your family. Because we buy direct from the ranchers, you save. Our friendly team of expert butchers will even custom cut your meat for free. They really are the best in the business, with over 1,000 years of combined experience!"
You Won't Find Better Filet
In Top Steakhouses!
Filet Mignon is the most popular cut at steakhouses and the number one best seller at Stew Leonard’s. Ours comes direct from ranchers in the Midwest. Taken from the tenderloin, it’s lean and fork tender, with light marbling that makes it juicy and delicious. (Remember to turn filets sparingly and do not pierce with a fork, or the juices will seep out.) CLICK HERE For Our Grilling Tips
Stew’s Grilled Filet Mignon Steaks
Stew Leonard’s tender and juicy beef tenderloin is great on your backyard grill, either cut into individual filet mignons or as a whole tenderloin. Our butchers will even custom cut your beef tenderloin for free!
• Filet Mignon Steaks – You’ll get 8 to 10 from one our Whole Beef Tenderloins
• Stew Leonard’s Olive Oil
• Fresh Oregano
• Fresh Garlic
• Fresh Rosemary
• Salt and Pepper
• Preheat a clean grill and brush with vegetable oil.
• Rub the tenderloin or the individual filet mignons with olive oil, fresh oregano, garlic, and rosemary.
• Season with salt and cracked black pepper.
• For medium-rare filet mignon, grill for 1-2 minutes per side. For medium-rare tenderloin, grill 4-5 minutes per side.
• Rest the meat tented under foil for 5 minutes.
• Serve with Stew’s bordelaise sauce.
Stew’s Naked poultry, beef and pork are all-natural and contain no antibiotics, added hormones, or preservatives. They are raised humanely according to rigorous quality and safety standards. Our chickens come from family farms in Pennsylvania’s Amish country, where they are get a pure vegetarian diet of corn and soybeans and ample room to “streak” in the barn.
Meet Our Growers At
Their Home On The Range
First-generation cattle ranchers Cooper and Katie Hurst started their forage-based operation in 1995 in Woodville, Mississippi where their cattle graze year-round. They are firm believers in low-stress cattle handling and share a great love and deep respect for the land, their cattle and the ranching way of life. The result is a premium product: healthy, nutritious and great-tasting beef.