1. **Preheat Oven:** Preheat your oven to 400°F (200°C).

2. **Prepare Filling:** In a medium bowl, combine ricotta, heavy cream, and diced pear. Season with salt and pepper. Set aside.

3. **Cook Pasta:** In a large pot of boiling salted water, cook conchiglioni shells until slightly undercooked, about 2–3 minutes less than package instructions. Drain and rinse under cold water to stop cooking.

4. **Make Gorgonzola Sauce:**

– In a saucepan over medium-low heat, melt butter.

– Whisk in flour and cook for about 1 minute to eliminate raw flour taste.

– Gradually add warm milk, whisking constantly until the sauce thickens.

– Stir in crumbled gorgonzola and continue stirring until melted and smooth.

– Season with salt and pepper to taste.

5. **Assemble Gratin:**

– Stuff each pasta shell with the pear and ricotta mixture.

– Spread a layer of gorgonzola sauce in a medium-sized baking dish.

– Arrange stuffed shells on top and pour remaining sauce over them, reserving some for the steaks.

– Sprinkle grated parmesan cheese on top.

6. **Bake Gratin:** Bake in the preheated oven for 10–15 minutes until the pasta is al dente. For a golden top, broil for an additional 2–3 minutes. Remove from oven and let rest for at least 5 minutes.

7. **Cook Steaks:**

– While the gratin is baking, season filet mignon steaks generously with salt and pepper.

– Heat vegetable oil in a cast-iron skillet over medium-high heat until smoking.

– Sear steaks for 2–3 minutes on each side until a crust forms.

– Remove steaks when internal temperature reaches 135°F (57°C) for medium-rare.

– Tent with foil and let rest for at least 5 minutes.

8. **Serve:** Plate the steaks alongside the conchiglioni gratin. Drizzle reserved gorgonzola sauce over the steaks and serve immediately.