Paraben Free Paleo Filet Mignon with Herb Butter

Few things feel as indulgent as a perfectly seared filet mignon, and this version delivers that steakhouse experience right in your own kitchen. The real magic here is in the details — patting the steaks dry, getting the cast iron screaming hot, and letting that deep brown crust form before the pan ever goes near the oven. Avocado oil handles the high-heat sear beautifully, and the finish in a 425°F oven gives you precise, even doneness without overcooking that tender center. The herb butter is where this dish truly shines. Softened ghee stands in for conventional butter, blending effortlessly with fresh parsley, thyme, rosemary, garlic, and a hint of lemon zest into something that melts luxuriously over the hot steak the moment it hits the plate. Every ingredient is clean, whole, and straightforward — no additives, no preservatives, no synthetic compounds hiding in a store-bought compound butter. For anyone navigating sensitivities to synthetic preservatives commonly found in processed condiments and packaged sauces, making your own herb butter from scratch like this is genuinely the smartest move. The five-minute rest after cooking is non-negotiable — it's what keeps every slice juicy and ensures the butter pools into the meat just right.

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