Weekend Cooking: Stuffed Filet Mignon

This is my first time participating in the Saturday Weekly Cooking Meme, hosted by Beth Fish Reads, so what you may not know is that cooking is a huge passion of mine. Generally, my Saturdays are crammed full of the kids' sporting activities, and I never have time to post any of the yummy things prepared at the Nawrot house. Well, the fates have allowed me a little breathing room on this day. So I thought I would share with you what I made last night. It is one of our favorites...perfect for a cold, rainy night.


Stuffed Filet Mignon (courtesy of Paula Deen and the Food Network)

4 oz. cream cheese

4 oz. fresh goat cheese

3/4 cup sun-dried tomatoes

10 large fresh basil leaves

1 pound beef tenderloin/filet mignon roast or individual filets

20 slices pancetta or prosciutto

Preheat grill to medium high heat and oil grates.

In a food processor, pulse together cream cheese, goat cheese, sun-dried tomatoes, basil, salt & pepper.

Cut the roast into round slices about an inch thick. Pound slices between two pieces of plastic wrap until about 1/8-inch thick. Season with salt & pepper.

Spoon about 2 tsp. of cheese mixture onto center of each slice of beef. Fold the meat around the mixture to form a ball, trying not to overlap the meat too much in one spot. Place the ball, seam down onto a slice of pancetta/prosciutto and wrap it around the ball, fastening with water-soaked toothpicks.

Grill, turning occasionally, until pancetta/prosciutto is crisp, about 3-5 minutes per side.

Notes: I have messed with this recipe a tiny bit, from Paula's original. I've found it is better to cut a thicker slice of the filet and pound it out, making it bigger and easier to work with. I've also found prosciutto to be easier to work with than pancetta. The meat is firmer and bigger, making it easier to wrap around the meat.










Trust me, these little nuggets will melt in your mouth!