Nightshade Free Paleo Filet Mignon with Herb Butter
Few cuts of beef feel as celebratory as a filet mignon, and this version delivers that steakhouse experience entirely from your own kitchen. The sear-to-oven method builds a deep, caramelized crust while keeping the center buttery and tender — exactly what this cut deserves. What makes it especially satisfying for anyone avoiding nightshades is how naturally the recipe comes together: no tomato-based sauces, no paprika-heavy rubs, no hidden pepper extracts lurking in a marinade. The seasoning is clean and confident — just salt, black pepper, and avocado oil before the steak ever hits the pan. The real showstopper is the ghee-based herb butter, loaded with fresh parsley, thyme, rosemary, and garlic, that melts luxuriously over the hot steak the moment it hits the plate. Ghee also keeps this firmly in paleo territory, bringing richness without any dairy solids. Whether you're cooking for a special occasion or just treating yourself on a Tuesday, this is the kind of meal that makes the whole effort feel completely worth it.
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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
- 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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