Summer Recipe Challenge Update

Our first Summer Recipe Challenge is in full swing. Many of you have already shared your favorite ways to prepare our grass-fed meats, and more recipes are coming in daily. With lots of wonderful choices to consider, we are pleased to announce our first finalist, Logan Bello, who sent us this fantastic recipe for his special Beef Wellington.

Logan says, "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 have said it better ourselves, Logan. We appreciate your support and enthusiasm!

The Summer Recipe Challenge ends July 31st, so get moving and enter today. If we feature your original recipe on our website, you will be entered in a drawing for a chance to win a $50 gift certificate for our grass-fed meat, along with one of our awesome Stemple Creek Ranch tee-shirts.

The recipe challenge winner will be announced August 1st. Send your entries to karen.pavone@stemplecreek.com and be sure to keep checking our blog for finalists.

So, without further ado, we present:

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!