And The Winner Is . . .

The results of our Summer Recipe Challenge are in, and the decision was unanimous.

Congratulations to thirteen-year-old Logan Bello of Sebastopol for his winning Beef Wellington recipe! Logan is an avid foodie and accomplished cook with his own food blog (check out where he focuses on restaurant reviews and “real food.” His proud mom says, “Logan’s Beef Wellington recipe is such a hit around here that his 9 year old sister wants him to make it this month for her birthday dinner!”

All of us are impressed with Logan’s initiative. Here is what he had to say about cooking with our grass-fed and finished meat: “Stemple Creek Ranch grass fed all natural beef is the only way to go! There is nothing better. The quality, flavor and deliciousness does not compare. Remember, you get what you pay for and you are what you eat.” We couldn’t agree more! His winning recipe will be posted under “recipes” on our website.

Logan will receive a $50 gift certificate toward the purchase of our meat along with one of our awesome Stemple Creek Ranch tee-shirts. We hope he will wear it with pride and keep up the good work.
A big note of thanks to everyone who submitted their favorite recipes for consideration. Stay tuned for our next seasonal recipe challenge in the coming months.

Logan's Beef Wellington

Preheat oven 400˚

  • 2 ½ lb. filet mignon (trimmed)
  • Salt and pepper
  • Olive oil
  • 6 slices prosciutto
  • 1/3 c. Dijon mustard
  • 2 TBSP. Truffle pate OR make duxelles using 1 lb. of crimini mushrooms sliced, then chopped in a food processor with 1 minced clove of garlic, salt and pepper. Saute until moisture is reduced and it forms a pate texture.
  • 2 sheets of puff pastry (Pepperidge Farms makes a good one) – defrost
  • 2 egg yolks beaten

1. Set filet on a plate and sprinkle with salt and pepper (I use a good quality Hawaiian salt). Add olive oil to a cast iron skillet. Sear the filet on all sides. Set aside.
2. On a sheet of plastic wrap, layer 6 slices of prosciutto forming a rectangle. Spread the truffle pate over the prosciutto forming a thin layer or use the prepared duxelles.
3. Brush filet completely on all sides with the Dijon mustard. Place the filet in the middle of the prosciutto rectangle and wrap it around the filet using the plastic wrap as a guide (kind of like sushi). Twist wrap around sides tightly and put in the refrigerator for about 10 minutes.
4. On another piece of plastic wrap, unfold a layer of the puff pastry (I ended up using 1 ½ sheets of the pastry on mine). You want enough pastry to completely cover the filet.
5. Beat egg yolks in a bowl. Brush edges of puff pastry with egg yolk.
6. Remove filet from the refrigerator. Unwrap carefully and set in the middle of the puff pastry. Roll pastry over the filet and crimp seams together on top and on sides. Use the plastic wrap again like sushi to help with this. Place back in refrigerator for about 5 minutes.
7. Remove from refrigerator and brush with egg yolk. Using a knife, lightly score all the way across the top of the Wellington using a knife. Sprinkle w/salt.
8. Place on baking sheet and bake for 25 minutes.

Slice generously and serve!



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