Stuffed Filet Mignon (Paula Deen) |
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Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 3 |
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Ingredients:
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 |
Directions:
1. Preheat grill to medium-high heat and lightly oil the grates to prevent sticking.
2. In a food processor, pulse together cream cheese, goat cheese, sun-dried tomatoes, basil, salt and pepper.
3. 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.
4. 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.
5. Grill, turning occasionally, until the pancetta is crisp, about 2 minutes per side.
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