Seed Oil Free Paleo Filet Mignon with Herb Butter

Few cuts of beef feel as special as filet mignon, and this version delivers a steakhouse-worthy experience right from your own kitchen. Avocado oil handles the screaming-hot cast iron sear without breaking down or smoking acridly the way industrial seed oils do, which means you get a gorgeous, deep-brown crust and nothing else you didn't ask for. The real showstopper is the herb butter — ghee whipped together with fresh parsley, thyme, rosemary, garlic, and a hint of lemon zest — that melts luxuriously over the hot steak the moment it hits the plate. That combination of clarified butter and fresh aromatics keeps every element clean and intentional, with zero refined oils hiding in the mix. The sear-then-roast method in a cast iron skillet gives you precise control over doneness, so whether you're pulling at 125°F for a rosy medium-rare or nudging toward 130°F, the result is tender and juicy every time. It's an elegant, no-compromise dinner that proves eating clean doesn't mean eating boring.

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