Soy 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. A screaming-hot cast iron skillet builds that deep, caramelized crust before the oven finishes the job gently, giving you edge-to-edge rosy perfection without overcooking. The real showstopper is the herb butter — ghee whipped together with fresh parsley, thyme, rosemary, garlic, and a hint of lemon zest — which melts in slow, glossy ribbons over the hot steak the moment it hits the plate. Because the entire recipe relies on whole, clean ingredients, there's zero need to scan labels for hidden additives or fermented soy products that sneak into so many restaurant sauces and compound butters. Avocado oil handles the high-heat sear beautifully, and ghee brings all the richness of butter without anything that doesn't belong. Rest the steaks for five minutes before serving and the payoff is a tender, juicy center that practically melts on its own — no sauce required beyond that herb butter doing its thing.
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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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