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1
Preheat the oven to 450 degrees F.
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2
Rinse the filet medallions and pat completely dry.
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3
Add the medallions to a medium mixing bowl, and drizzle with olive oil.
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4
Sprinkle with sea salt, a few pinches of seasoned salt, and black pepper.
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5
With your hands, rub both sides of the medallions until they are covered with the oil and spices.
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6
Set aside in the refrigerator for at least 1 hour.
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7
Meanwhile, cover the bottom of a glass baking dish with aluminum foil.
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8
Cut off a small slice from the bottom of each pear they can stand up straight and arrange them, upright, in the baking pan.
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9
Add garlic and drizzle the pears and garlic with olive oil.
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10
Cover with aluminum foil.
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11
Roast in the oven for 30 minutes.
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12
Allow the pears to cool for 30 minutes and then peel off the skin and remove the core.
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13
Add the garlic, pears and chicken stock to a blender and blend until smooth.
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14
Pour the mixture into saucepan over low heat and season with a couple of pinches of sea salt and pepper and let simmer for a couple of minutes.
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15
Heat the broiler.
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16
Cover a baking sheet with foil and arrange the filet mignon medallions on the pan.
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17
Charbroil on high on the top rack, about 6 inches below the broiler.
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18
Broil for 5 to 7 minutes for medium-rare.
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19
Do not flip.
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20
Ladle a bed of the roasted pear and garlic sauce on each of 6 plates.
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21
Use tongs to top each with a filet and serve.
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22
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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23
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
