1 teaspoon salt + 1 teaspoon pepper
1 tablespoon avocado oil
2 tablespoons ghee, room temperature
2 teaspoons finely chopped herbs (rosemary, thyme, parsley, chives would all be great!)
1/4 teaspoon salt
Preheat your cast iron skillet over medium heat for 5 minutes.
Pat your filet mignon completely dry, and season both sides with salt and pepper.
When your pan is heated, add the avocado oil. Sear the first side for 2 minutes until a brown crust forms. Do not move the steaks at all while it is searing. Flip, and cook another 2 minutes.
Use an instant read meat thermometer to check the temperature of the very center of the steaks. Remove the steaks when they are 120ºF for medium rare. Rest the steaks for 8-10 minutes to allow the juices to reabsorb.
Top the rested steaks with 1 tablespoon herb butter.
You could use refined coconut oil in place of ghee. Refined coconut oil has almost no coconut taste.