Walnut Free Paleo Filet Mignon with Herb Butter
Few dinners feel as indulgent as a perfectly seared filet mignon, and this version delivers that steakhouse experience entirely from your own kitchen. The technique here is classic and deliberate — a screaming-hot cast iron skillet builds a deep, caramelized crust before the oven finishes the job gently, keeping the center tender and rosy. What really elevates the whole thing is the herb butter: softened ghee whipped together with fresh parsley, thyme, rosemary, garlic, and a hint of lemon zest, then spooned over the resting steak so it melts into every crevice. Ghee stands in beautifully for conventional butter, making this completely paleo-friendly without sacrificing any of that rich, savory finish. The ingredient list is clean and straightforward — no hidden additives, no processed sauces, nothing to second-guess. Whether you're cooking for a special occasion or just treating yourself on a Tuesday, the sear-to-oven method takes the guesswork out of doneness and consistently delivers a restaurant-quality result.
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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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