How To Make Outback Steakhouse Victoria’s Filet At Home

Victoria's filet with shrimp and tomatoes on the side

The Outback Steakhouse Victoria’s filet is a unique take on the regular steak. The secret for Victoria’s filet is the breadcrumb-mixture disc 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 updated menu is full 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 as well. It has a strong peppery taste that comes from horseradish, black pepper, and red pepper. There’s also some butter in the mixture so that it sticks together. Unity is strength (I am a killer for cliches). 

The fillet has a charred taste along with 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. 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 covered in spicy breading and fried in shortening, to give it the restaurant-like taste. Then, cover them in a diluted hot sauce and serve with blue cheese and celery.

2. Outback Steakhouse Seared Peppered Ahi The Outback Steakhouse seared peppered ahi is a delicious tuna steak. It is covered in a spicy mustard dressing and sesame seeds. Then, the fish is seared, simple. What makes it special is the dipping sauce made with tamari, ginger, lemon, maple syrup, and sesame oil.

3. Outback Steakhouse Baby Back Ribs Season you ribs before slowly cooking them and then slap some sauce over them to make the exact version of Outback Steakhouse baby back ribs. The barbecue sauce is made with bacon, onion, and garlic. It also has sweet, sour, and spicy condiments.

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 them to transform it to Victoria’s filet. 
  • Tongs and Spoon- Use the tongs for picking and dropping the meat. 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?

Preparation TimeCooking TimeTotal Time
10 Minutes30 Minutes40 Minutes

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, Black Pepper, and Red Pepper Flakes- This makes the mixture peppery with a strong taste. 
  • Salt- Add some salt to flavor the bland mixture. 
  • Dried Thyme- A touch of herbiness to the mixture with dried thyme. 
Victoria's filet with broccoli

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 make a crumbly mixture that has a strong peppery taste because of the horseradish, red pepper, and black pepper.  Mix everything and divide into four equal portions. 

Place the divided 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.

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

Calories400 kcal
Fat15 g
Saturated Fat7 g
Trans Fat1.5 g
Cholesterol150 mg
Sodium980 mg
Carbohydrates1 g
Fiber0 g
Sugar1 g
Protein66 g

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

Victoria’s filet looks like a queen. The charred and juicy steak with the bubbly, crumbly mixture is just the best meal. You can taste the steak along with the peppery crumb mixture. The butter adds richness to the whole dish. Some dried thyme makes it slightly herby. Make this recipe at home to enjoy the restaurant-like experience.

Recipe Card

Victoria's Filet

Outback Steakhouse Victoria’s Filet Recipe

The Outback Steakhouse Victoria's filet recipe is a bit unusual but makes for a great beef filet. The filet is grilled and then covered with a disc of the breadcrumb mixture. This combo is then broiled to make the delicious Victoria's filet.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course copycat
Cuisine American
Servings 4
Calories 400 kcal

Equipment

  • Medium Bowl
  • Waxed Paper
  • Grill
  • Oven Broiler
  • Tongs and Spoon

Ingredients
  

  • 32 ounces Beef Tenderloin Filets
  • ¼ cup Butter (salted, softened)
  • 3 tablespoons Breadcrumbs
  • 1 tablespoon White Horseradish
  • ¼ teaspoon Black Pepper
  • teaspoon Red Pepper Flakes
  • 1 pinch Salt
  • 1 pinch Dried Thyme

Instructions
 

  • In a medium bowl, mix butter, breadcrumbs, white horseradish, black pepper, red pepper flakes, salt, and thyme. Mix everything and divide into four equal portions.
  • Place the divided portions on waxed paper and flatten the mixture to make oval discs. Chill the discs until they are set.
  • Meanwhile, preheat the grill and also the oven broiler.
  • 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.
  • 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.

Nutrition

Serving: 10ozCalories: 400kcalCarbohydrates: 1gProtein: 66gFat: 15gSaturated Fat: 7gTrans Fat: 1.5gCholesterol: 150mgSodium: 980mgSugar: 1g
Keyword Outback Steakhouse, Outback Steakhouse Victoria’s Filet, Victoria’s Filet
Tried this recipe?Let us know how it was!

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

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top