Perfect Filet Mignon - For the Carnivore Diet

Name: Perfect Filet Mignon - For the Carnivore Diet
Prep time: PT25 minutes (including rest)
Yield: 2
Ingredients: 2 filet mignon steaks, 6–8 oz each (1.5–2 inches thick); 1–2 tsp kosher salt; 1 tbsp beef tallow (or ghee); 2 tbsp unsalted butter

Restaurant-quality, butter-basted filet mignon using only salt and animal fat. Tender, juicy, and ready in about 25 minutes.

This carnivore-friendly filet keeps things pure: quality beef, salt, and hot animal fat. A hard sear builds a savory crust while a quick oven finish brings the center to your exact doneness. Basting with butter enriches the lean cut without masking its natural flavor. For best results, dry the steaks very well and season generously. Use a ripping-hot cast-iron skillet and don’t crowd the pan. A thermometer removes guesswork and carryover heat will raise the temperature a few degrees as the steaks rest. Serve with the pan drippings or an extra spoon of melted butter or beef tallow. Target internal temperatures: rare 120°F (49°C), medium-rare 125–130°F (52–54°C), medium 135°F (57°C). Thicker steaks need a touch more oven time; thinner steaks may finish on the stovetop. Nutrition values are approximate and assume some but not all fat remains in the steak.

Ingredients

2 filet mignon steaks, 6–8 oz each (1.5–2 inches thick)
1–2 tsp kosher salt
1 tbsp beef tallow (or ghee)
2 tbsp unsalted butter

Instructions

Optional dry brine: Pat steaks very dry, salt all sides, and refrigerate uncovered 1–24 hours. If skipping, salt right before cooking.
Preheat oven to 450°F (232°C). Place a cast-iron skillet over medium-high heat until very hot, 3–5 minutes.
Lightly coat steaks with a touch of tallow if desired and re-salt any spots that look bare.
Add 1 tbsp beef tallow to the hot skillet. When shimmering, lay steaks in the pan and do not move for about 2 minutes to develop a deep crust.
Flip and sear the second side for about 2 minutes. Using tongs, roll steaks on their edges to sear the sides for 30–60 seconds.
Add 2 tbsp butter to the pan. Tilt the skillet and baste the steaks with the foaming butter for 30–60 seconds.
Insert an instant-read thermometer into the side of a steak. Transfer skillet to the oven and cook 3–6 minutes to your target temperature (rare 120°F, medium-rare 125–130°F, medium 135°F).
Move steaks to a warm plate, spoon pan drippings on top, and rest 5–8 minutes. Taste and finish with a pinch more salt if needed.

Time: 25 minutes (including rest) Servings: