30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Outback Steakhouse Victoria's Filet Mignon
A step up from the standard version, incorporating a red wine reduction into the butter sauce and using a more precise searing technique.
Total Time
60
Yield
2
Calories
600 cal
Difficulty
Medium
Cuisine
American
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What You'll Need
Equipment:
Cast iron skillet or heavy-bottomed pan, Small bowl, Measuring spoons, Tongs, Meat thermometer •
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Instructions
Pat Filet Mignon steaks dry and season generously with Seasoning ingredients.
Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until smoking slightly.
Add 2 tablespoons of butter to the hot skillet. Sear Filet Mignon steaks for 4-5 minutes per side for medium-rare, adjusting time for desired doneness. Use a meat thermometer for accuracy.
Remove steaks from skillet and set aside to rest.
Deglaze the skillet with Red wine, scraping up any browned bits. Reduce wine by half.
Add remaining Butter Sauce ingredients to the skillet and simmer for 5-7 minutes, or until sauce has slightly thickened. Stir in remaining butter.
Pour Butter Sauce over rested Filet Mignon steaks and serve immediately.
