Montaditos de Solomillo

10 ounces beef tenderloin 3-4 strips bacon Olive oil4 whole fresh pears, divided 8 ounces red wine 1 whole cinnamon stick 2 whole garlic cloves 4 ounces shallots chopped 1/4 cup raisins 1/2 cup red wine 10 ounces beef stock Parsley for garnishCut tenderloin into 1-ounce cubes. Cut bacon into 3-inch strips. Wrap bacon around beef cubes and secure with a toothpick. Heat oil on a pan over medium high heat and sauté cubes to desired doneness. Peel two pears and keep the shavings on the side. Cut those pears in half, core and simmer in red wine, cinnamon and cloves for 15 minutes. Remove from heat.Heat oven to 350 degrees. Put peels on cookie sheet and bake 2 minutes.Core and dice remaining two pears. Sauté pears in a bit of olive oil with shallots, raisins and red wine. Puree sautéed mixture in blender. Transfer puree to a sauce pan; add beef stock and simmer on low heat for 20 minutes.Place a poached pear half in middle of the plate. Using toothpick, insert beef cube into pear. Drizzle sauce over pear. Garnish with pear peels and parsley.Serves two to three.Chef Filemon Ochoa, Meson Sabika, Naperville