How To Bake Filet Mignon The filet mignon comes from the smaller end of the tenderloin and

though it may be expensive, it is very tender. In addition to protein, beef is rich in iron, zinc and vitamins necessary for healthy growth and tissue repair, according to the University of Nebraska-Lincoln. Beef also contains high levels of conjugated linoleic acids, which have been shown to reduce heart disease, battle cancer and lower risks of diabetes, reports the University of Minnesota. These health benefits coupled with tenderness make the filet mignon a healthy choice for any diet. Section 1 Preheat the oven to 450 degrees Fahrenheit. Place the fillets in a bowl and drizzle olive oil over them. Rub 1 teaspoon of salt and 1 teaspoon of pepper all over the fillets using your hands. Cover the bowl with plastic wrap and refrigerate for an hour. Line the bottom of the baking tray with aluminum foil. Add the pears and garlic, drizzling lightly with the remaining olive oil. Roast in the oven for 30 minutes and when the pears have cooled, remove the cores. Transfer the pears and garlic to a food processor. Pour in the chicken stock and blend until smooth. Heat a saucepan on a medium heat and pour in the garlic-pear sauce. Add the remaining salt and pepper and let the mixture simmer for 2 minutes or until it thickens. Remove the fillets from the refrigerator and let them come to room temperature. Wrap the fillets with bacon, securing the latter in place using toothpicks. Turn on the stove and sear the fillets on a skillet for 10 minutes. Flip them and continue searing the other side for an additional 10 minutes. Add the mushrooms and rosemary and stir well. Transfer the pan to the oven and bake for 12 minutes or until the fillets are cooked. Rest the meat for a few minutes. Place the fillets and mushrooms on a plate and pour the pear sauce over them before serving with a glass of wine. 2 fillet mignon steaks 1 tablespoon olive oil 2 teaspoons salt 2 teaspoons pepper Plastic wrap Aluminum foil 3 pears, medium 6 cloves garlic, peeled Food processor 1 cup chicken stock 2 bacon strips Toothpicks 1 pound mushrooms 2 sprigs rosemary, chopped