Dallas Filet from Texas Roadhouse features a tender, juicy center-cut beef tenderloin seasoned and grilled to perfection, served with a buttery, charred crust that delivers a succulent, melt-in-your-mouth steak experience.
Equipments
- Grill (or Charbroiler)
- Tongs
- Meat thermometer
- Chef's knife
- Cutting board
- Basting brush
- Small saucepan (for melted butter)
- Platter or serving plate
- Seasoning shaker (for steak seasoning)
- Aluminum foil (for resting)
Ingredients
- 1 (8 oz or 225g) center-cut beef tenderloin filet
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons steak seasoning (your preferred blend)
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Use high-quality, center-cut beef tenderloin to replicate the tender, juicy texture of the Dallas Filet from Texas Roadhouse. Kosher salt and freshly ground black pepper are essential for seasoning, complemented by your preferred steak seasoning blend to enhance flavor depth. Unsalted butter combined with garlic and onion powders creates a rich, flavorful crust when grilled or charbroiled. Using a meat thermometer ensures your steak reaches the perfect doneness, preserving its melt-in-your-mouth quality. The Dallas Filet from Texas Roadhouse copycat menu can be achieved by closely following these ingredient guidelines and cooking techniques.
Instructions
- Preheat the grill to high heat (450°F–500°F/230°C–260°C).
- Pat the beef tenderloin filet dry with paper towels.
- Season the filet evenly with kosher salt, black pepper, steak seasoning, garlic powder, and onion powder.
- Let the seasoned steak rest at room temperature for 20–30 minutes.
- Place the filet on the hot grill using tongs.
- Sear the steak for 2–3 minutes per side to develop a charred crust.
- Reduce heat to medium and continue grilling until desired doneness is reached (use meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium).
- While grilling, melt unsalted butter in a small saucepan.
- Baste the steak with melted butter during the last 2 minutes of grilling.
- Remove the steak from the grill and tent loosely with aluminum foil.
- Let the steak rest for 5–10 minutes.
- Transfer to a serving plate.
- Slice and serve.
Substitution
The Dallas Filet from Texas Roadhouse copycat menu offers a tender center-cut beef tenderloin seasoned with kosher salt, black pepper, and a blend of steak seasonings, grilled to achieve a buttery, charred crust. If you don't have a grill or charbroiler, a cast-iron skillet can be used to sear the filet while maintaining the juicy interior. Your meat thermometer is essential to ensure the steak reaches the perfect internal temperature of 130-135degF for medium-rare doneness. When melted butter is unavailable, olive oil combined with garlic and onion powder provides a flavorful basting alternative. Always let the steak rest under aluminum foil before serving to lock in juices and enhance tenderness.
Tips
Patting the Dallas Filet dry before seasoning ensures a better sear and crust development on the grill. Using a meat thermometer is essential for checking doneness precisely, preventing overcooking or undercooking your tenderloin. Resting the steak under foil for 5-10 minutes allows juices to redistribute, preserving the steak's juiciness and tenderness. When basting with melted butter, apply it during the final grilling minutes to enhance flavor without burning the butter.
Nutritions
The Dallas Filet from Texas Roadhouse provides a rich source of high-quality protein, essential for muscle repair and growth. This 8 oz beef tenderloin contains approximately 460 calories, with around 28 grams of fat, including heart-healthy monounsaturated fats, and about 40 grams of protein. Seasonings like garlic powder and black pepper add flavor without extra calories or sodium, while the butter used during basting contributes additional fats and richness. Your meal delivers key nutrients such as iron, zinc, and vitamin B12, supporting energy metabolism and immune function.
Storage
Store your Dallas Filet in an airtight container in the refrigerator within two hours of cooking to maintain freshness and prevent bacterial growth. For optimal taste and texture, consume the refrigerated steak within 3 to 4 days. When reheating, use a low oven or grill method to gently warm without overcooking the tender beef tenderloin.
Variation or Alternatives
You can replace the center-cut beef tenderloin with a bone-in ribeye for a richer flavor and slightly different texture. Try marinating the steak for 30 minutes in a mixture of Worcestershire sauce, soy sauce, and minced garlic to enhance juiciness and depth. Using a cast iron skillet on the stovetop instead of a grill allows better control over browning and heat. Consider adding fresh herbs like rosemary or thyme to the melted butter for basting to infuse aromatic notes into your Dallas Filet.
Allergies
Dallas Filet contains beef, which is a common allergen for individuals with red meat allergies or alpha-gal syndrome. The steak seasoning may include ingredients like garlic powder or onion powder that can trigger sensitivities or intolerances. You should always check the specific seasoning blend for hidden allergens such as soy, gluten, or MSG before consuming.
Why this recipe?
Texas Roadhouse's Dallas Filet is widely praised for its exceptional tenderness and flavorful, juicy texture, which comes from USDA Choice beef aged for optimal taste. Its perfectly seasoned, hand-cut preparation ensures a consistently high-quality dining experience that steak lovers appreciate. Crafting a copycat version allows you to enjoy this premium steak at home while customizing seasoning and cooking to your preference. Your dedication to replicating the Dallas Filet can result in restaurant-quality steak that rivals the original in both taste and satisfaction.