Barley Free Paleo Filet Mignon with Herb Butter

Few cuts of beef command the table the way a perfectly seared filet mignon does, and this version delivers that steakhouse experience entirely from your own kitchen. A screaming-hot cast iron skillet builds a deep, caramelized crust in just a few minutes before the steaks finish in a hot oven — a technique that locks in the juices and gives you precise control over doneness. The real showstopper is the herb butter made with ghee, fresh parsley, thyme, rosemary, garlic, and a hint of lemon zest, which melts luxuriously over the rested meat the moment it hits the plate. Every single ingredient here is naturally free of grains and grain derivatives, so there's no need to scrutinize labels or swap anything out — it's clean eating that genuinely doesn't taste like a compromise. Avocado oil handles the high-heat sear without burning, and ghee brings a rich, nutty depth to the compound butter that regular butter simply can't match at these temperatures. Whether you're cooking for a special occasion or just treating yourself on a Tuesday, this is the kind of recipe that makes the whole effort feel completely worth it.

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