Wash the meat and pat dry with kitchen paper. Cut each fillet into 4 thick slices.
Wash the parsley, sage, rosemary and thyme and finely chop. Lightly crush the peppercorns and juniper berries. Add them to the herbs and mix with the olive oil and a little sea salt..
Dip the meat slices into the herby dressing to coat on both sides. Then wrap a slice of pancetta around each slice of meat, securing it with a cocktail stick.
Warm a griddle pan. Cook the meat for about 7-8 minutes per side. Remove the cocktail sticks and serve immediately.
Recipe Notes
You can prepare the meat several hours in advance and chill until ready to eat. Then just cook it at the last minute.