Stuffed Filet Mignon

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Servings: 3 to 4 servings
Prep Time: 30 min
Cook Time: 4 min
Difficulty: Easy

Ingredients Add to grocery list

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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