INGREDIENTS:

DIRECTIONS

1. Season both sides of the medallions with salt and pepper; set aside and allow to come to room temperature.
2. In a food processor or blender, puree the pear, garlic and ginger.
3. Pour into a small saucepan.
4. Add the chili paste, soy sauce, sugar, and oil; whisk to combine.
5. Heat on medium-high heat until mixture comes to a boil.
6. Reduce heat and simmer until the mixture is reduced by half.
7. While sauce is reducing, heat a large skillet to medium heat for 2 minutes.
8. Add avocado oil and heat for 30 seconds.
9. Place medallions in the skillet and cook until a nice sear has formed; flip over and continue to cook, turning occasionally, until the desired temperature is reached (about 10 minutes for med-rare).
10. Remove from pan and allow to rest, keeping lightly covered to keep warm.
11. When sauce is reduced, serve over medallions.