Cashew Free Paleo Filet Mignon with Herb Butter
Few meals feel as genuinely special as a perfectly seared filet mignon, and this version delivers that steakhouse experience entirely from your own kitchen. 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 really elevates it is the herb butter made with ghee, fresh parsley, thyme, rosemary, garlic, and a hint of lemon zest, which melts luxuriously over the hot steak the moment it hits the plate. Ghee is the natural choice here, fitting cleanly within a paleo approach while delivering that rich, buttery flavor without any dairy solids. There are no hidden ingredients to second-guess — just quality steak, avocado oil, fresh herbs, and a handful of pantry staples that you can verify yourself. Resting the steaks after the oven is a small but critical step that lets the juices redistribute and the temperature climb to that perfect medium-rare finish. This is the kind of recipe you pull out when you want to genuinely impress someone, including yourself.
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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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