Carrageenan Free Paleo Filet Mignon with Herb Butter

Few cuts of beef feel as special as filet mignon, and this version delivers a steakhouse-worthy experience right from your own kitchen. The sear-to-oven method builds a deep, caramelized crust before finishing the interior to a perfect medium-rare — no guesswork, just results. Instead of the compound butters you'd find at a restaurant, which can hide dairy additives and stabilizers, this recipe uses softened ghee blended with fresh parsley, thyme, rosemary, garlic, and a hint of lemon zest. Ghee is naturally free of the additives that sneak into conventional dairy products, making it a clean, rich alternative that melts beautifully over the hot steak. Avocado oil handles the high-heat sear without issue, and every other ingredient on the list is whole and unprocessed — exactly what you want when you're being careful about what goes into your food. The herb butter pools into every crevice as it melts, turning each bite into something genuinely luxurious. This is the kind of recipe that makes a quiet weeknight feel like a real occasion.

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