Gut Friendly Paleo Filet Mignon with Herb Butter

Few meals feel as indulgent as a perfectly seared filet mignon, and this version delivers that steakhouse experience right from your own cast iron skillet. The sear-to-oven method builds a deep, caramelized crust while keeping the center tender and rosy — exactly what a cut this good deserves. Instead of the usual butter, the herb compound is made with softened ghee, which brings all the richness without the dairy proteins that can be harder on a sensitive gut. Fresh parsley, thyme, rosemary, and a hint of garlic melt into the steak as it rests, creating a sauce that's fragrant, bright, and completely clean-ingredient. Avocado oil handles the high-heat sear without smoking out your kitchen or introducing anything processed into the pan. The optional lemon zest in the herb butter adds just enough lift to balance the richness of the meat. It's the kind of dinner that feels celebratory but comes together with a short ingredient list and a straightforward technique anyone can follow.

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