Ginger sesame
Filet Medallions
Neon Bar
Yield: 4 servings | Prep Time: 30 minutes | Cook Time: 15 minutes


  • 4 filet medallions (12 oz.)
  • 2-3 Tbsp. avocado oil
  • Salt and pepper
  • 2 Bosc pears, peeled, cored and diced
  • 6 cloves garlic, minced
  • 4 tsp. finely grated fresh ginger
  • 1 ½ Tbsp. chili paste
  • 6 Tbsp. soy sauce
  • 6 Tbsp. brown sugar or honey
  • 2 Tbsp. sesame oil


  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.