- 4 ounces cream cheese
- 4 ounces fresh goat cheese
- 3/4 cup sun-dried tomatoes
- 10 large fresh basil leaves
- Salt and freshly ground black pepper
- 1 pound 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.