Preheat the Oven and Prepare the Gratin:
Preheat the oven to 400°F (200°C). In a medium bowl, combine the ricotta, diced pear, and heavy cream. Season with salt and pepper and set aside.

Cook the Conchiglioni:
Boil salted water in a large pot and cook the conchiglioni shells for 2-3 minutes less than the package instructions, just until they’re not yet al dente. Drain and run under cold water to stop the cooking process.

Prepare the Gorgonzola Sauce:
In a saucepan, melt the butter over medium-low heat. Whisk in the flour and cook for 1 minute to remove the raw flour smell. Gradually add the warm milk, whisking constantly until the sauce begins to thicken. Add the crumbled gorgonzola and parmesan cheese, stirring until melted and smooth. Season with salt and pepper.

Assemble the Gratin:
Stuff the cooked conchiglioni with the ricotta-pear mixture. Layer some of the gorgonzola sauce in a medium baking dish or cast iron pan. Arrange the stuffed shells on top and pour the remaining sauce over them. Sprinkle with parmesan cheese. Bake in the preheated oven for 10-15 minutes or until the pasta is al dente. Optionally, broil for 2-3 minutes to make the top golden and bubbly.

Cook the Filet Mignon:
Season the filet mignon steaks generously with salt and pepper. Heat vegetable oil in a skillet or cast iron pan over medium-high heat until smoking. Add the steaks and sear for 2-3 minutes on each side. Remove from the pan when the internal temperature reaches 135°F for medium-rare, cover with foil, and let rest for at least 5 minutes.

Serve:
Once the gratin has finished baking, let it rest for 5 minutes. Serve the filet mignon steaks alongside the pear and ricotta conchiglioni gratin, topped with the remaining gorgonzola sauce.