Low FODMAP Paleo Filet Mignon with Herb Butter
Total time30 min
Prep time10 min
Cook time15 min
4.8(8)
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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
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 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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