Servings: 3 to 4 servings
Prep Time: 30 min
Cook Time: 4 min
4 ounce cream cheese
4 ounce fresh goat cheese
3/4 cup sun-dried tomatoes
10 large fresh basil leaves
salt and freshly ground pepper to taste
1 lb beef tenderloin/filet mignon roast
20 slices pancetta
Preheat grill to medium-high heat and lightly oil the grates to prevent sticking.
In a food processor, pulse together cream cheese, goat cheese, sun-dried tomatoes, basil, salt and pepper.
Cut the roast into round slices between 1/8-inch thick. If they are a bit too thick you can pound them out a little between 2-sheets of plastic wrap with a flat sided meat mallet. Season the beef with salt and pepper.
Spoon about 2 teaspoons of the cream cheese mixture onto the center of each slice of beef. Fold the meat around the cream cheese mixture to form a ball, trying not to overlap the beef too much in 1 spot. Place the ball, seam side down onto a slice of pancetta and wraps it around the beef ball. Secure the pancetta in place with water-soaked toothpicks.
Grill, turning occasionally, until the pancetta is crisp, about 2 minutes per side.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!