Victoria's Filet Mignon from Outback Steakhouse features a tender, juicy center-cut filet seasoned to perfection and grilled to your desired doneness, served with a rich herb butter that enhances its savory, melt-in-your-mouth flavor.
Equipments
- Grill or grill pan
- Tongs
- Meat thermometer
- Chef’s knife
- Cutting board
- Small saucepan
- Spoon or whisk (for herb butter)
- Serving plate
Ingredients
- 6 oz (170g) center-cut filet mignon
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon fresh parsley, finely chopped
- 1 teaspoon fresh chives, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 small garlic clove, minced
Ensure you use a high-quality 6 oz center-cut filet mignon for the best tender and juicy texture. Season the steak generously with kosher salt and freshly ground black pepper before grilling to enhance its natural flavors. Fresh herbs like parsley, chives, and thyme should be finely chopped to create a vibrant and aromatic herb butter that melts perfectly over the hot steak. Using a meat thermometer helps you achieve your desired doneness without overcooking. Your copycat version of Victoria's Filet Mignon from Outback Steakhouse will capture the savory and melt-in-your-mouth essence of the original dish.
Instructions
- Preheat grill or grill pan to high heat.
- Pat filet mignon dry with paper towels.
- Season both sides of filet generously with kosher salt and freshly ground black pepper.
- Drizzle olive oil over filet, rubbing to evenly coat.
- Place filet on hot grill; sear without moving for 2–3 minutes.
- Flip steak and sear reverse side for another 2–3 minutes.
- Move filet to indirect heat; grill to desired doneness, using meat thermometer (125°F for rare, 135°F for medium-rare, 145°F for medium).
- While steak cooks, melt butter in small saucepan over low heat.
- Stir in chopped parsley, chives, thyme, and minced garlic; cook 1 minute until fragrant.
- Remove steak from grill; let rest on cutting board 5 minutes.
- Slice or plate entire filet mignon.
- Spoon herb butter generously over filet before serving.
Substitution
Victoria's Filet Mignon from Outback Steakhouse copycat menu captures the steak's tender, juicy texture and herb butter richness. If you don't have a grill, a grill pan or cast-iron skillet works well to achieve a nice sear. Use a meat thermometer to ensure the perfect internal temperature for doneness, especially if you prefer medium-rare or medium. When fresh herbs aren't available, dried herbs can be used but reduce the quantity by half to avoid overpowering the steak. Your herb butter can be prepared in advance and stored in the fridge, allowing flavors to meld and making the final plating quicker.
Tips
Ensure your filet mignon is patted completely dry before seasoning to achieve a proper sear and caramelized crust. Use a meat thermometer to accurately monitor internal temperature for perfect doneness, especially since overcooking can dry out this tender cut. Resting the steak for at least five minutes after grilling allows juices to redistribute, preserving juiciness and flavor in every bite. When making herb butter, melt the butter gently over low heat to avoid burning garlic and herbs, which can impart a bitter taste to your sauce.
Nutritions
Victoria's Filet Mignon from Outback Steakhouse provides a high-protein, nutrient-rich meal with approximately 6 oz (170g) of beef delivering about 42 grams of protein and essential B vitamins like B12 and niacin. The dish contains healthy fats from both olive oil and unsalted butter, contributing to flavor and supporting nutrient absorption. Fresh herbs like parsley, chives, and thyme add antioxidants and vitamins A and C, enhancing the steak's nutritional profile. Your meal balances protein, fats, and antioxidants, promoting satiety and muscle health.
Storage
Store leftover Victoria's Filet Mignon in an airtight container and refrigerate promptly to maintain its tenderness and flavor. Consume the steak within 3-4 days, reheating gently to avoid overcooking; your best option is to use low heat on a grill pan or oven. Keep the herb butter separate if possible, adding it fresh upon reheating to preserve its rich, aromatic quality.
Variation or Alternatives
You can vary the cooking process by using a cast-iron skillet indoors instead of a grill, searing the filet mignon on high heat for 2-3 minutes per side, then finishing it in a 400degF oven until the desired internal temperature is reached. For ingredient variations, substitute fresh rosemary for thyme in the herb butter to add a piney, aromatic note that complements the steak's richness. Experiment with adding a splash of red wine or balsamic vinegar to the herb butter to deepen the sauce's flavor profile.
Allergies
Victoria's Filet Mignon from Outback Steakhouse contains butter, which may pose a risk for those with dairy allergies or lactose intolerance. The presence of herbs like parsley, chives, and thyme is generally safe but could cause reactions in individuals with specific plant allergies. You should always inform the restaurant staff of any food allergies to ensure a safe dining experience.
Why this recipe?
Victoria's Filet Mignon from Outback Steakhouse boasts a tender, juicy texture that melts in your mouth, making it a favorite among steak enthusiasts. The steak is expertly seasoned and grilled to perfection, capturing a rich, smoky flavor that elevates the dining experience. Trying to create a copycat version allows you to replicate this restaurant-quality meal at home, ensuring you can enjoy the same high-quality flavors without the restaurant price. Your effort in mastering this recipe will reward you with a gourmet dish that impresses both in taste and presentation.