Pecan Free Paleo Filet Mignon with Herb Butter
Few meals feel as genuinely special as a perfectly seared filet mignon, and this version delivers that steakhouse experience right in your own kitchen. The technique here is classic and reliable — a screaming-hot cast iron skillet builds a deep, caramelized crust before the oven finishes the job gently, giving you edge-to-edge rosy tenderness without overcooking. What really elevates the whole dish is the herb butter made with ghee, fresh parsley, thyme, rosemary, garlic, and a hint of lemon zest — it melts luxuriously over the hot steak the moment you plate it. Since the recipe is built entirely around whole, unprocessed ingredients, there's no need to scan labels or worry about hidden additives sneaking in through a compound butter or marinade. Avocado oil handles the high-heat sear beautifully, and ghee brings that rich, buttery flavor without any dairy solids. Whether you're cooking for a date night or just treating yourself on a Tuesday, this is the kind of meal that makes the 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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