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.
Jump to RecipeQuick 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
- 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.
- 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.
- Flip and flavor: Flip the steak. Add garlic, rosemary, and 2 tbsp butter. Let everything sizzle. Baste the top with that hot butter.
- 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.
- Final touch: Move the steak to a plate. Drop the last tbsp of butter on top. Let it melt. Done.

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
You Might Also Like:
- Queensland Chicken and Shrimp Pasta– Easy Outback Steakhouse Copycat
- Bloomin Fried Chicken– Easy Outback Steakhouse Copycat
- Alice Springs Chicken– Easy Outback Steakhouse Copycat
- Chicken Tortilla Soup– Easy Outback Steakhouse Copycat
Victoria’s Filet Mignon– Easy Outback Steakhouse Copycat
Course: DinnerCuisine: AmericanDifficulty: Easy1
servings5
minutes5
minutes459
kcalButtery, 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.