Peel the garlic, onion and ginger. Core the pear and cut into quarters. Add all the ingredients except the spring onion to a food processor and blitz to a puree. Top and tail the spring onion and cut into thin strips, put these into cold water.
Cut the beef fillet into 6 x 100 g pieces by cutting into disks across the grain, not with. Marinate the beef in the puree for an hour or longer if you can. Reserve any remaining puree to use when cooking
Heat a grill pan or BBQ, brush of any excess marinade and cook on each side for a minute or two depending on how you like it cooked. In a separate pan gently heat any remaining marinade and when the beef has cooked brush this over it as it rests. Top with the spring onion
«You can use a few different cuts of beef for this dish, anything that cooks quickly will do, try different cuts like Bavette (flank) or Onglet (hanger)»