Nutmeg Free Paleo Filet Mignon with Herb Butter

Few cuts of beef feel as special as filet mignon, and this version delivers a steakhouse-worthy experience right from your own kitchen. The method is straightforward but precise — a screaming-hot cast iron sear builds a deep, caramelized crust before the skillet goes into a hot oven to finish the center to a perfect rosy medium-rare. 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 keeps this firmly in paleo territory while still delivering that rich, buttery finish you'd expect from a classic preparation. Because every single ingredient here is clean and whole, you never have to second-guess a label or worry about a hidden spice blend sneaking something unwanted onto your plate. The five-minute rest after the oven is non-negotiable — it's what keeps the juices locked in and the interior tender all the way through. This is the kind of recipe that makes an ordinary weeknight feel like a genuine occasion.

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