Outback Steakhouse Recipes

Victoria’s Filet Mignon– Easy Outback Steakhouse Copycat

Victoria’s Filet Mignon– Easy Outback Steakhouse Copycat

This Outback-style filet mignon is a fast, skillet-seared take on the classic steakhouse favorite. It’s buttery, garlicky, and done in under 10 minutes — perfect for when you want something a little fancy but don’t have the energy for much. No grill, no stress… just a solid steak that hits the spot.

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Quick Summary

  • Prep time: 5 mins
  • Cook time: 5 mins
  • Flavor: Rich, buttery, herby
  • Great for: Solo dinners, low-energy nights, quick wins

Why I Like This Recipe

Made this on a day I could barely stand up. No joke. Just needed something warm, real, and fast. The filet came out buttery and tender — shockingly good for how little effort I gave. Still one of my favorite “don’t think, just cook” meals.

Ingredients

  • 12 oz. filet mignon (room temp)
  • Maldon sea salt flakes
  • Freshly cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 4 garlic cloves (smashed)
  • 3 sprigs fresh rosemary
  • 3 tbsp unsalted butter

How To Make Victoria’s Filet Mignon

  1. Season and rest: Salt and pepper the filet on both sides. Let it sit on the counter for 20 mins while the pan heats. Room temp = even cook.
  2. Sear one side: Heat a cast iron skillet until it’s really hot. Add olive oil and place the steak in carefully. Sear for 3 minutes. Don’t touch it.
  3. Flip and flavor: Flip the steak. Add garlic, rosemary, and 2 tbsp butter. Let everything sizzle. Baste the top with that hot butter.
  4. Let it rest: Turn off the heat. Cover the pan and let the steak rest right there for 3 minutes. It’ll finish cooking gently.
  5. Final touch: Move the steak to a plate. Drop the last tbsp of butter on top. Let it melt. Done.
Victoria’s Filet Mignon– Easy Outback Steakhouse Copycat
Victoria’s Filet Mignon– Easy Outback Steakhouse Copycat

Tips for Success

  • Always let your steak hit room temp first. Cold steak = uneven inside.
  • A super hot skillet is key for that crust.
  • Add the aromatics after flipping — less chance they burn.
  • Rest the steak covered. It keeps the inside juicy.

Storage and Reheating

  • Fridge: Store leftover steak in an airtight container. Keeps for 2–3 days.
  • Freezer: Wrap in foil and freeze for up to 2 months.
  • Reheat: Low oven (160°C) for 5–6 minutes. Add a splash of broth or butter if it’s dry. Or slice it cold for steak salad — it’s solid.

Frequently Asked Questions

  • Do I need cast iron?
    It helps, but any heavy-bottomed pan that gets hot enough will work.
  • Can I make this with a different cut?
    Yes, but cook time might vary. Filet is fast — ribeye or strip might need an extra minute or two.
  • How do I know it’s medium-rare?
    Press the center gently — it should feel like the base of your thumb. Or use a thermometer: 130°F (54°C) is the goal.
  • What if I don’t have Maldon salt?
    Use kosher salt. Still delicious. Just don’t use fine table salt — it overdoes it.
  • Can I skip the butter?
    You could, but… don’t. That butter makes the whole thing taste like it came from a steakhouse.

Common Mistakes and How to Dodge Them

  • Pan not hot enough:If it doesn’t sizzle loud when the steak hits the pan, it’s not ready. Wait for it.
  • Adding garlic too early: It burns fast. Toss it in after flipping the steak so it just browns and perfumes the butter.
  • Skipping the rest time: Rushing it means dry steak. Those 3 minutes matter — just cover and breathe.
  • Using cold steak straight from the fridge: The center won’t cook properly. Let it sit out for at least 20–30 mins first.
  • Too much flipping: Set it down and leave it alone. One flip is enough. Two max.

Nutrition Facts (Per Serving)

  • Calories: 459 kcal
  • Total Fat: 37g
  • Saturated Fat: 17g
  • Cholesterol: 120mg
  • Sodium: 420mg
  • Potassium: 520mg
  • Total Carbohydrate: 1g
  • Dietary Fiber: 0g
  • Sugars: 0g
  • Protein: 34g

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Victoria’s Filet Mignon– Easy Outback Steakhouse Copycat

Recipe by LuluCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

1

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

459

kcal

Buttery, skillet-seared filet mignon with garlic and rosemary — cooked fast, no grill required.

Ingredients

  • 12 oz. filet mignon

  • Maldon sea salt flakes

  • Freshly ground black pepper

  • 1 tbsp olive oil

  • 4 cloves garlic

  • 3 sprigs rosemary

  • 3 tbsp unsalted butter

Directions

  • Season filet with salt + pepper. Rest 20 mins.
  • Heat cast iron skillet. Add olive oil.
  • Sear one side for 3 minutes.
  • Flip, add garlic, rosemary, 2 tbsp butter. Baste.
  • Turn off heat, cover, rest 3 minutes.
  • Plate and top with 1 tbsp butter.

Notes

  • Let the steak sit out so it cooks evenly.
  • Don’t crowd the pan — one steak at a time.
  • Flip once and baste generously.
  • Resting after cooking = juicy center.

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