Rinse the filet medallions and pat completely dry. Add the medallions to a medium mixing bowl, and drizzle with olive oil. Sprinkle with sea salt, a few pinches of seasoned salt, and black pepper. With your hands, rub both sides of the medallions until they are covered with the oil and spices. Set aside in the refrigerator for at least 1 hour.
Meanwhile, cover the bottom of a glass baking dish with aluminum foil. Cut off a small slice from the bottom of each pear they can stand up straight and arrange them, upright, in the baking pan. Add garlic and drizzle the pears and garlic with olive oil. Cover with aluminum foil. Roast in the oven for 30 minutes.
Allow the pears to cool for 30 minutes and then peel off the skin and remove the core.
Add the garlic, pears and chicken stock to a blender and blend until smooth. 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.
Heat the broiler. Cover a baking sheet with foil and arrange the filet mignon medallions on the pan. Charbroil on high on the top rack, about 6 inches below the broiler. Broil for 5 to 7 minutes for medium-rare. Do not flip.
Ladle a bed of the roasted pear and garlic sauce on each of 6 plates. Use tongs to top each with a filet and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.