Stuffed fillet steak

  • 115 g cream cheese
  • 115 g fresh goat cheese
  • 170 g sun-dried tomatoes
  • 10 large fresh basil leaves
  • Salt and freshly ground black pepper
  • 450 g beef tenderloin
  • 20 slices pancetta

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. 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.

3) 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 wrap it around the beef ball. Secure the pancetta in place with water-soaked toothpicks.

4) Grill, turning occasionally, until the pancetta is crisp, about 2 minutes per side.

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