Paleo Filet Mignon with Herb Butter

Few dinners feel as genuinely special as a perfectly seared filet mignon, and this one delivers restaurant-level results for two without a single grain, legume, or processed ingredient in sight. The steaks get a hard sear in a cast iron skillet with avocado oil before finishing in a hot oven, which builds that deeply caramelized crust while keeping the center tender and rosy. What really elevates the whole thing is the herb butter — ghee whipped together with fresh parsley, thyme, rosemary, minced garlic, and a pinch of flaky sea salt, then spooned over the resting steaks so it melts into every crevice. Ghee is the key swap here: it brings all the richness of traditional compound butter without the dairy that falls outside ancestral eating guidelines, and it works beautifully at high heat. A quick rest on the cutting board lets the temperature climb naturally, so you hit that perfect medium-rare without overcooking. This is the kind of meal that makes a Tuesday feel like a celebration, and it comes together in well under an hour.

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