Whole 30 Paleo Filet Mignon with Herb Butter

Few meals feel as genuinely celebratory 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 makes this recipe especially smart is the herb butter, which swaps conventional dairy butter for softened ghee, keeping everything compliant without sacrificing any of that rich, melting finish you want pooling over a rested steak. Fresh parsley, thyme, rosemary, garlic, and a hint of lemon zest make that compound butter genuinely fragrant and bright, not just a workaround. Avocado oil handles the high-heat sear without issue, and every other ingredient on the list is clean and straightforward — no hidden additives, no label-reading required. The resting step is non-negotiable and the recipe respects that, giving the juices time to redistribute so every slice is as good as the first. This is the kind of dish that makes a reset feel less like a restriction and more like an upgrade.

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