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.

Jump to Recipe

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.

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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