About
Delicious pieces of filet mignon are seasoned with salt and pepper only and then seared to perfection in healthy avocado oil. The simple seasoning allows for the rosemary herb compound butter to shine through. The compound butter is made from room temperature butter, grated garlic, black pepper, rosemary, and parsley. If you follow the carnivore diet, you will love this dish, perfect for weeknight dinners. The compound butter can be made with an assortment of herbs, which would add no net carbs.
What other flavors can I add to the compound butter?
This compound butter has rosemary and parsley, but another great combo would be chopped parsley, minced garlic, and hot pepper flakes. Other herbs like thyme and oregano can be added for an Italian flare.
What kind of beef should I use?
Please try to source local beef or grass-fed beef.
How long do the filets take to cook?
If using the proper amount of heat, the filets should only take a couple of minutes per side. It makes for a great carnivore and Keto recipe.
Serving suggestions
To make this a surf and turf meal that is still carnivore friendly, serve filet mignon with these Keto Lemon Butter Paprika Shrimp
Ingredients
- 14 oz beef tenderloin separable lean and fat trimmed to 1/4" prime raw filet mignon medallions
- ½ teaspoon salt, sea salt
- 1 ½ tablespoon avocado oil
- 1 stick butter
- ½ teaspoon salt, sea salt
- 1 clove garlic
- ¼ teaspoon black pepper
- 1 tablespoon rosemary, fresh
- 1 tablespoon parsley
Instructions
- Remove the filet mignon from their packaging and tap them with a paper towel—season filets with ½ tsp sea salt on all sides. Preheat a medium-sized nonstick skillet over medium-high heat until hot.
- Add in the avocado oil and swirl the pan to coat. Add the filets to the pan. Turn down the heat slightly. Do not disturb until a good sear develops; this will take at least 2-3 minutes.
- Flip the filets and allow them to cook on the other side for slightly less time until the filets are your desired doneness. They should yield to gentle pressure for medium-rare. Remember, the meat will continue to cook off the heat as well. Remove the steaks to a cutting board or plate and rest as the compound butter is being made.
- To make the compound butter, start with room temperature butter. Add ½ tsp sea salt, ¼ tsp black pepper, grated garlic, chopped parsley, and chopped rosemary (remove the leaves from the stems on both the parsley and rosemary). Mix well using a small rubber spatula. Dollop the butter onto the warm steaks and serve immediately.
Nutrition Facts
- Servings: 4
- Calories: 532.8kcal/2229.1kJ (per serving)
- Fat: 51.0g (per serving)
- Carbs: 0.5g (per serving)
- Protein: 18.1g (per serving)
