Hazelnut Free Paleo Filet Mignon with Herb Butter

Few cuts of beef feel as special-occasion as filet mignon, and this version delivers a steakhouse-worthy result entirely from your own kitchen. The method is classic and precise — a screaming-hot cast iron sear followed by a quick oven finish — which builds a deep, caramelized crust while keeping the center perfectly tender and rosy. What really elevates the whole thing is the herb butter: softened ghee whipped together with fresh parsley, thyme, rosemary, garlic, and a hint of lemon zest, then spooned over the resting steak so it melts into every crevice. Ghee stands in beautifully here, bringing that rich, buttery flavor while keeping the recipe firmly within paleo guidelines. Every ingredient is straightforward and naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved — just clean, quality components doing exactly what they're supposed to do. The five-minute rest after the oven is non-negotiable and genuinely makes a difference, letting the juices redistribute before that glossy herb butter hits the top. This is the kind of dinner that looks far more impressive than the effort it actually takes.

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