Macadamia Free Paleo Filet Mignon with Herb Butter

Few dinners feel as indulgent as a perfectly seared filet mignon, and this paleo version delivers every bit of that steakhouse experience right from your own kitchen. The technique here is classic and deliberate — a screaming-hot cast iron skillet builds a deep, caramelous crust before the steaks finish in a hot oven, giving you edge-to-edge doneness without overcooking. What really elevates the whole thing is the herb butter made with softened ghee, fresh parsley, thyme, rosemary, garlic, and a hint of lemon zest — it melts luxuriously over the rested meat and ties every bite together. Because the butter is built entirely from ghee and fresh herbs, there's no need to scan labels or second-guess whether a finishing sauce contains something unwanted. Avocado oil handles the high-heat sear beautifully, and the simple salt-and-pepper seasoning lets the quality of the beef shine through. The five-minute rest after the oven is non-negotiable — it's what keeps the interior juicy and lets that herb butter do its melting magic. This is the kind of meal that feels like a special occasion even on a Tuesday night.

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