Outback Steakhouse Victoria’s Filet Copycat Recipe

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.

1. Outback Steakhouse Kookaburra Wings – The Kookaburra wings at the Outback Steakhouse are a party of flavors. The wings are coated in spicy breading and fried in shortening to achieve a restaurant-like taste. Then, cover them in a diluted hot sauce and serve with blue cheese and celery.

4. Outback Steakhouse Firecracker Salmon – The Outback Steakhouse firecracker salmon is a crispy, seasoned salmon baked with a spicy sauce called the firecracker sauce. The fiery sauce is made with garlic, ginger, sugar, chili flakes, low-sodium soy sauce, chili sauce, and sriracha.

What Equipment Will You Need To Make Outback Steakhouse Victoria’s Filet?

• Medium Bowl – Make the crumb mixture in a medium bowl. 
• Waxed Paper – The waxed paper is used to help the crumbly-mixture disc set. They’ll not stick to the paper and save you the extra effort of greasing the paper.
• Grill – You need to grill the filets before broiling them to give them a charred flavor and to cook them to near completion. 
• Oven Broiler – After you have grilled the meat, place the crumb mixture disc on top of the meat and broil it to transform it into Victoria’s filet. 
• Tongs – Flip the meat and cook on both sides using tongs.
• Spoon – The spoon comes in handy (literally) when you need to mix the mixture and then place it on the waxed paper. 

How Much Time Will You Need To Make Outback Steakhouse Victoria’s Filet?

What Ingredients Will You Need To Make Outback Steakhouse Victoria’s Filet?

• Beef Tenderloin Filets – The beef tenderloin filets are Victoria’s choice (assuming someone named Victoria invented this recipe. It’s pure conjecture).
• Butter – The butter helps all the crumbs to combine and also makes it rich (drop the money. Dropping all the money!).
• Breadcrumbs – Add the breadcrumbs to the mixture to make it crumbly. 
• White Horseradish – White horseradish is highly nutritious and enhances the flavors of the filets.
• Black Pepper – Season the filets with a pinch of black pepper.
• Red Pepper Flakes – Spice up the filet and add a strong taste with a pinch of black pepper.
• Salt – Add some salt to flavor the bland mixture. 
• Dried Thyme – Bring out a touch of heartiness to the mixture with dried thyme. 

Steps To Make Outback Steakhouse Victoria’s Filet

1. At The Crumble Mixture Disco 

In a medium bowl, mix butter, breadcrumbs, white horseradish, black pepper, red pepper flakes, salt, and thyme. This will result in a crumbly mixture with a strong, peppery taste due to the horseradish, red pepper, and black pepper.  Mix everything and divide into four equal portions. Place the split portions on waxed paper and flatten the mixture to make oval discs. Chill the discs until they are set. 

2. Charred And Bubbly

Meanwhile, preheat the grill and also the oven broiler (not me teaching you time management). Season the filets generously with salt and pepper. Place the filets on the grill and cook them until they are almost cooked but not completely for like 10-15 minutes. You want them to have a still rawness.

3. Final Step

After that, top the grilled filets with the crumb-mixture disc. Place these filets topped with crumb discs in the broiler and broil them for 10 minutes until the disc becomes a bit bubbly. Take them out and serve your Victoria’s filet.

Nutritional Information

How Will The Outback Steakhouse Victoria’s Filet Look And Taste Like?

Victoria’s Filet looks like a queen. The charred and juicy steak paired with the bubbly, crumbly mixture is the ultimate meal. You can savor the steak alongside the peppery crumb mixture. The butter adds richness to the whole dish. A few dried thyme leaves add a slightly herby note. Make this recipe at home to enjoy the restaurant-like experience.

Printable Version

Frequently Asked Questions (FAQs)

Conclusion

So, this was the secret for Victoria’s filet. Make this excellent steak at home and tell me in the comments how well you liked this copycat recipe. Happy eating!