Chicken Free Paleo Filet Mignon with Herb Butter

Few dinners feel as genuinely special as a perfectly seared filet mignon, and this version delivers that steakhouse experience right in your own kitchen. The technique here is classic and reliable — 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 the whole thing is the herb butter made with ghee, fresh parsley, thyme, rosemary, and a hint of garlic, which melts luxuriously over the hot steak the moment it hits the plate. Using ghee instead of conventional butter keeps this firmly in paleo territory without sacrificing any of that rich, silky finish you'd expect from a high-end cut. Avocado oil handles the high-heat sear beautifully, and the simple seasoning of kosher salt and black pepper lets the quality of the beef speak for itself. The five-minute rest after roasting is a small step that makes a big difference, allowing the juices to redistribute so every slice is as good as the last. This is the kind of recipe that makes a quiet weeknight feel like a celebration.

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