Flo's Filet from LongHorn Steakhouse features a tender, center-cut beef filet seasoned with bold spices and grilled to perfection, delivering a juicy, flavorful steak with a beautifully seared crust and a melt-in-your-mouth texture.
Equipments
- Grill
- Tongs
- Meat thermometer
- Basting brush
- Cutting board
- Chef’s knife
- Mixing bowl (for seasoning blend)
- Plate (for resting steak)
- Paper towels
Ingredients
- 1 (6-8 oz) center-cut beef filet (filet mignon)
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Your filet mignon should be center-cut and weigh between 6-8 ounces to closely match Flo's Filet. Use kosher salt and freshly ground black pepper as the base for a flavorful seasoning blend that incorporates garlic powder, onion powder, paprika, dried thyme, and rosemary. Olive oil and unsalted butter are essential for achieving the steak's signature seared crust and juicy texture. Ensuring the meat is properly seasoned and resting on a cutting board will help maintain its melt-in-your-mouth tenderness. This ingredient combination perfectly replicates Flo's Filet from LongHorn Steakhouse copycat menu.
Instructions
- Preheat grill to high heat (450-500°F).
- Pat filet dry thoroughly with paper towels.
- In mixing bowl, combine kosher salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried rosemary to create seasoning blend.
- Brush filet with olive oil on all sides.
- Generously coat filet with seasoning blend, pressing gently to adhere.
- Place filet on preheated grill.
- Sear for 2-3 minutes per side to develop crust.
- Move filet to indirect heat, close lid, and cook until desired doneness (use meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium).
- Just before steak reaches finished temperature, baste with unsalted butter using basting brush.
- Remove filet from grill and transfer to plate.
- Tent loosely with foil and let steak rest for 5-10 minutes.
- Slice against grain with chef’s knife and serve.
Substitution
Flo's Filet from LongHorn Steakhouse copycat menu can be adapted if you don't have fresh herbs like thyme and rosemary by using dried Italian seasoning instead. When grilling, ensure your meat thermometer reaches an internal temperature of 130degF for medium-rare to maintain that tender, juicy texture. If you lack a grill, you can sear the filet in a hot cast-iron skillet and finish it in the oven for similar results. Use paper towels to pat the filet dry before seasoning to achieve a better crust. Resting the steak on a plate for at least 5 minutes allows the juices to redistribute, enhancing your dining experience.
Tips
Ensure your grill is preheated to at least 450degF for a proper sear that locks in juices and flavors. Patting the filet dry before seasoning helps the spices adhere better and promotes a crispy crust. Use a meat thermometer to avoid overcooking, aiming for 135degF for a perfect medium-rare. Allow your steak to rest tented in foil to redistribute juices evenly for maximum tenderness and flavor.
Nutritions
Flo's Filet from LongHorn Steakhouse provides a rich source of high-quality protein essential for muscle repair and growth. The center-cut beef filet is low in fat compared to other cuts, containing approximately 6-8 ounces per serving, which delivers around 40-50 grams of protein. Seasoned with herbs like thyme and rosemary, this steak offers antioxidants and minimal carbohydrates, making it suitable for low-carb diets. You can enjoy this flavorful dish while benefiting from the heart-healthy fats found in olive oil and unsalted butter used during grilling and basting.
Storage
Store your cooked Flo's Filet by wrapping it tightly in aluminum foil or placing it in an airtight container to maintain moisture and flavor. Refrigerate promptly and consume within 3-4 days for optimal taste and food safety. Reheat gently using low heat or a grill to preserve its juicy, tender texture.
Variation or Alternatives
You can substitute fresh herbs like rosemary and thyme with a smoked paprika and chipotle powder blend for a spicier, smoky flavor profile. Instead of grilling, try searing the filet in a cast-iron skillet over high heat with olive oil and finishing it in a preheated oven at 400degF for even cooking. Experiment with basting using a garlic and herb butter mixture to enhance richness and deepen the savory notes. For a different texture, wrap the filet in bacon before cooking to add smokiness and moisture retention.
Allergies
Flo's Filet contains common allergens such as garlic and onion powders, which may trigger sensitivities in some individuals. The steak is cooked with butter, posing a risk for those with dairy allergies or lactose intolerance. You should inform the restaurant about any allergies to ensure safe meal preparation.
Why this recipe?
Flo's Filet from LongHorn Steakhouse is celebrated for its tender, buttery texture paired with a rich, mouthwatering seasoning that perfectly balances savory and smoky flavors. Customers appreciate its juicy, melt-in-your-mouth quality, often describing it as one of the most flavorful and high-quality cuts on the menu. Recreating this iconic steak at home allows you to savor a premium dining experience without the restaurant price, giving you control over seasoning and cooking preferences. Making a copycat version is worth the effort due to its perfect blend of tenderness and robust taste that satisfies steak lovers every time.