Low Sugar Paleo Filet Mignon with Herb Butter

Few dishes feel as indulgent as a perfectly seared filet mignon, and this version delivers that steakhouse experience entirely at home. The method is straightforward but precise — a screaming-hot cast iron skillet builds a deep, caramelized crust before the oven finishes the job gently, keeping the center tender and rosy. What makes this recipe especially satisfying is the herb butter: softened ghee whipped together with fresh parsley, thyme, rosemary, garlic, and a hint of lemon zest creates something that melts luxuriously over the hot steak the moment it hits the plate. Because ghee replaces conventional butter, the whole dish stays completely free of added sugars and unnecessary additives — no marinades, no glazes, nothing sneaking in where it doesn't belong. Avocado oil handles the high-heat sear without smoking out your kitchen, and the seasoning stays clean and simple so the quality of the meat can actually shine. Resting the steaks before serving is a small step that makes a big difference, letting the juices redistribute so every slice is as good as the first. This is the kind of recipe that feels like a special occasion but is honestly easy enough to pull off on a weeknight.

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