Pistachio Free Paleo Filet Mignon with Herb Butter

Few dinners feel as genuinely luxurious as a perfectly seared filet mignon, and this paleo version delivers every bit of that steakhouse magic at home. The technique here is the real star — a screaming-hot cast iron sear followed by a quick oven finish gives you that deep, caramelized crust with a rosy, tender center that's nearly impossible to achieve any other way. Resting the steaks after roasting lets the temperature climb gently and the juices redistribute, so every slice stays impossibly juicy. The herb butter — made with ghee, fresh parsley, thyme, rosemary, garlic, and a hint of lemon zest — melts into the crust the moment it hits the hot steak, creating a glossy, aromatic finish that tastes like something a chef spent hours on. Because every ingredient here is whole and straightforward, there's no need to scan labels or second-guess what's hiding in a compound butter or marinade. It's a clean, elegant meal that happens to be completely free of tree nuts and processed additives without sacrificing even a hint of indulgence.

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