Rice 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 entirely from your own kitchen. The technique here is classic and precise — a screaming-hot cast iron sear followed by a quick oven finish — which builds a deep, caramelized crust while keeping the center tender and rosy. What really elevates the whole thing is the herb butter made with ghee, fresh parsley, thyme, rosemary, garlic, and a hint of lemon zest, which melts luxuriously over the hot steak the moment it hits the plate. Ghee works beautifully here in place of conventional butter, bringing rich, nutty flavor without any dairy solids to worry about. The ingredient list is short and clean — avocado oil, fresh herbs, and quality beef — so there's nothing hidden or processed sneaking into your meal. This is the kind of dish that looks and tastes like you spent hours on it, but the actual hands-on time is remarkably minimal. Whether you're cooking for a special occasion or just treating yourself on a weeknight, this one is hard to beat.
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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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