2 ounces fresh goat cheese, softened
2 tablespoons chopped sundried tomatoes
5 large fresh basil leaves, chopped
1 pound beef tenderloin/filet mignon roast, cut into four 4-ounce steaks
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
One 1/4-inch-thick slice pancetta (2 ounces), diced
1 small shallot, finely chopped
1/2 cup red wine, preferably Cabernet Sauvignon
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