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Stuffed Filet Mignon

By Paula Deen


Difficulty: Medium

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 4 oz cream cheese
  • 4 oz fresh goat cheese
  • 3/4 cup sun-dried tomatoes
  • 10 large fresh basil leaves
  • 1 lb (filet mignon roast) beef tenderloin
  • 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.