Citric Acid 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 steak to a perfect medium-rare — no guesswork, just consistently beautiful results. Avoiding citric acid can be trickier than it sounds, since it hides in marinades, spice blends, and even some cooking fats, but every ingredient here is naturally free of it. Avocado oil handles the high-heat sear without issue, and the herb butter is made from scratch with ghee, fresh parsley, thyme, rosemary, and garlic — nothing processed, nothing suspicious. The lemon zest listed in the herb butter is marked optional, so you can easily leave it out if you prefer to keep things completely citrus-free. What you're left with is a rich, savory compound butter that melts luxuriously over the hot steak the moment it hits the plate. It's an elegant dinner that feels indulgent without requiring any compromises.

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