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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 2 |
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Ingredients:
4 ounce(s) cream cheese |
4 ounce(s) goat cheese |
3/4 cup(s) sun dried tomatoes |
10 basil leafs fresh |
1-2 pinch(s) salt and pepper |
1 pound(s) beef tenderloin/filet roast |
20 slice(s) pancetta |
Directions:
1. Pre heat the grill to medium-high heat. Lightly oil grates to prevent any sticking. In blender or food processor mix cream cheese, goat cheese, dried tomatoes and basil leafs, add pinch of salt and pepper to taste. Cut (or have husband cut.. haha) into 1/8-an inch slices. We normally go much closer to the inch mark. Pound them out with meat mallet between wax paper. Dollop about 2tsp of the cream mix in to the center of each round, form the round in to a ball, avoiding much overlap if possible. Place the ball seam side down on to the pancetta and wrap it around the filet ball. Secure the pancetta in place by using a water soaked toothpick. Grill, turning occasionally, until the pancetta is crisp, aprx 2 minutes per side.
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