Stuffed Filet Mignon

• 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

1. Directions
2. Preheat grill to medium-high heat and lightly oil the grates to prevent sticking.
3. In a food processor, pulse together cream cheese, goat cheese, sun-dried tomatoes, basil, salt and pepper.
4. 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.
5. 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.
6. Grill, turning occasionally, until the pancetta is crisp, about 2 minutes per side.

ingredients, cream cheese, goat cheese, tomatoes, basil, salt, mignon roast, pancetta

Taken from www.epicurious.com/recipes/member/views/stuffed-filet-mignon-50001250 (may not work)