The Outback Steakhouse Victoria’s Filet is a unique take on the regular steak. The secret for Victoria’s filet is the breadcrumb mixture that it is topped with. You start making the steak like you usually do. You go about the recipe with seasoning the filets and then grilling. But the plot changes after that.
Outback Steakhouse’s menu features a variety of surprisingly delicious dishes. You top the filets with the crumb disc and then broil them in the oven.
The breadcrumb mixture is not the usual one, either. It has a strong peppery taste that comes from horseradish, black pepper, and red pepper. There’s also some butter in the mixture to help it stick together. Unity is strength. (I am a sucker for clichés.)
The fillet has a charred taste, accompanied by a crumbly texture. The peppery-ness and buttery-ness of the mixture complement the charred-ness of the filet. You’ll never make steak the same way again (maybe you will). Also, you’ll always feel like you are eating the same filet as the steakhouse.
So, here’s the recipe for Outback Steakhouse Victoria’s filet. Review the detailed list below, which includes required equipment, ingredients, nutritional information, and instructions. But before you read out the entire recipe, check out other recipes from the Outback Steakhouse menu.
Expert Tips That I Recommend
- Before cooking, keep steak at room temperature for 35-40 minutes; this way it cooks perfectly from edge to center.
- To enjoy flavors in every bite, season it generously and evenly. Press the spice rub on both sides instead of just sprinkling it.
- Do not start cooking immediately after seasoning it; let it rest for 30 minutes. This way, seasoning penetrates into the meat and develops deep flavor.
- Make sure your pan is preheated, because a well-heated surface gives steak a rich, caramelized crust.
- Avoid flipping the steak frequently, as it does not allow it to cook properly.
Recipe Variation for Different Diets
- Gluten-Free Version: Swap regular salt for kosher salt. Make sure you double-check if paprika and onion powder are gluten-free.
- Keto Version: Instead of sirloin steak, use New York strip in the recipe. Add onion powder and garlic powder in moderation to enjoy a keto version.
Nutritional Information
| Calories | 400 kcal |
| Fat | 15 g |
| Cholesterol | 150 mg |
| Sodium | 980 mg |
| Carbohydrates | 1 g |
| Sugar | 1 g |
| Protein | 66 g |
Storing And Reheating This Recipe
Storing
- Let the steak cool down completely, then place it in an airtight container. It will remain fresh for 3-4 days.
- If you want to save it for a longer duration, then freeze it. Wrap it tightly in plastic wrap and foil and freeze it for 3-4 months.
Reheating
- Stovetop: First heat the skillet over low to medium heat, then add 1 teaspoon of butter. Now add steak to it and heat for 2-3 minutes on each side.
- Oven: Preheat the oven to 250 degrees F. Now, place the steak over a wire rack and cover it with foil. Then heat for 20-30 minutes until the temperature reaches 110-120 degrees C. In the end, sear each side for 30-60 seconds in a hot skillet if you want a crispy crust.
What To Serve With This Recipe
The Outback Steakhouse Victoria’s Filet Copycat is a delicious preparation that you can devour with creamy mashed potatoes or garlic green beans to add a classic touch to the recipe. I love to enjoy it with garlic aioli or blue cheese butter that instantly enhances the flavor of the steak. Adding a crunchy garlic bread is also a perfect combination to add with the steak.
Printable Version
Outback Steakhouse Victoria’s Filet Recipe
Ingredients
Equipment
Method
- Take a bowl and add unsalted butter, breadcrumbs, horseradish, salt, dried thyme, black pepper, chili flakes, and mix them well.
- Now preheat the grill and spray with cooking oil. Also, preheat the oven to high temperature.
- Now, take beef filet, season it with salt and pepper. Rub it well.
- Then grill steaks for 5 minutes. Press down on the steak with a spatula or tongs to sear the edges. Cook both sides well. Then remove it from the grill and top it with prepared crumb crust.
- Now, place it in the oven and cook until the crust begins to bubble.
- Remove from the oven and serve!
Tried this recipe?
Let us know how it was!FAQs About Outback Steakhouse Victoria’s Filet
Why isn’t my steak getting a proper crust?
If the steak isn’t getting well-crispy, maybe the pan wasn’t hot enough, or you may have overcrowded it. Also, make sure the steak is well-dried and the pan is not overcrowded, as it results in proper cooking.
Why is my steak tough?
The steak turns out tough if it has been sliced with the grain, or if you overcooked it. Avoid cooking it for a long duration and always slice against the grain to enjoy perfect texture.
What seasoning do steakhouses use?
Outback Steakhouse uses Kosher salt or sea salt for seasoning its steaks.
Does Outback microwave their steaks?
Yes, Outback Steakhouse warms up their steaks in the microwave oven.
More Recipes That You Can Try
Steakhouse Seared Peppered Ahi Recipe
Outback Steakhouse Baby Back Ribs Copycat
Texas Roadhouse Prime Rib Copycat Recipe
Beef Stroganoff Without Mushrooms
Conclusion
The restaurant-style Outback Steakhouse Victoria’s Filet Copycat is a 15-minute preparation that delivers a classic caramelized crust with a tender interior, accompanied by smoky spice flavors. The seasoning is an absolute taste enhancer that lets the steak’s natural richness shine instead of masking it. Trust me, every bite is rich in flavor and melts in your mouth instantly, making you crave more.
2 thoughts on “Outback Steakhouse Victoria’s Filet Copycat Recipe”
You list the ingredients but not the proportions
Hi Henrique, thank you for pointing this out. You’re right — the ingredient list was missing the proportions, which made the recipe hard to follow. We’ve updated the recipe card with exact quantities for the beef filets, butter, breadcrumbs, horseradish, black pepper, red pepper flakes, salt, and thyme. Really appreciate you catching this!