Brazil Nut Free Paleo Filet Mignon with Herb Butter
Few dinners feel as genuinely special as a perfectly seared filet mignon, and this paleo-friendly version delivers that steakhouse experience without ever leaving your kitchen. The technique here is the real star — a screaming-hot cast iron skillet builds a deep, caramelized crust in just a few minutes before the oven finishes the job gently and evenly. Resting the steaks after roasting lets the juices redistribute, so every slice stays tender and rosy all the way through. The herb butter made with softened ghee, fresh parsley, thyme, rosemary, garlic, and a hint of lemon zest is what takes this from great to unforgettable. It melts in slow, glossy ribbons over the hot steak and perfumes every single bite. Because the entire recipe relies on whole, unprocessed ingredients — quality beef, avocado oil, fresh herbs, and ghee — there's no need to scan labels or worry about hidden additives or cross-contact from processed nut products. It's clean, it's elegant, and it's the kind of meal that makes a Tuesday night feel like a real occasion.
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Learn more →Ingredients
2 servings
For the steaks
- 2 filet mignon steaks (6–8 oz each, about 1 ½ inches thick)
- 1 tbsp avocado oil
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
For the herb butter
- 3 tbsp ghee, softened to room temperature
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 1 small garlic clove, minced
- ¼ tsp flaky sea salt
- ¼ tsp lemon zest (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Remove the steaks from the refrigerator 20–30 minutes before cooking and pat them completely dry with paper towels. Season all sides evenly with the kosher salt and black pepper.
- 2
In a small bowl, combine the softened ghee, parsley, thyme, rosemary, garlic, flaky sea salt, and lemon zest, if using. Stir until evenly mixed, then set aside at room temperature.
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