Copycat Outback Victoria’s Filet Recipe

This grilled beef tenderloin filet recipe is so good that you will have guests believing they are eating at Outback Steakhouse. Covered in delicious horseradish bread crumbs, this meal is the perfect way to make your barbecue a memorable and different experience for family and friends.

Copycat Outback Victoria’s Filet Recipe

How To Make Copycat Outback Victoria's Filet

Enjoy juicy and tender meat for dinner by recreating this Outback victoria filet! It's made just like Outback with an added crunchy twist.

Prep: 10 mins
Cook: 30 mins
Total: 40 mins


  • 4 oz beef tenderloin filets, or until 8 oz
  • ¼ cup unsalted butter, at room temperature
  • 3 tbsp breadcrumbs
  • 1 tbsp horseradish
  • 1 tsp salt, plus more to season
  • ½ tsp dried thyme
  • ¼ tsp ground black pepper, plus more to season
  • tsp chili flakes
  • cooking spray
  • salt and ground black pepper

For Serving:

  • 3 oz mashed potatoes, per serving
  • 2 oz mixed vegetables, per serving


  1. Combine all ingredients, except the filets, into a medium bowl. Stir to create the crumb crust. Set aside.

  2. Preheat the grill to high heat and grease with cooking spray. Preheat the oven at the same time to its highest temperature setting.

  3. Season filets with salt and pepper, then grill until roughly 5 minutes away from your preferred doneness.

  4. Top each filet with the prepared crumb crust.

  5. Place filets under the broiler and cook until the crust begins to bubble.

  6. Serve immediately with your potatoes and vegetables.


  • Sugar: 1g
  • :
  • Calcium: 34mg
  • Calories: 296kcal
  • Carbohydrates: 25g
  • Cholesterol: 50mg
  • Fat: 18g
  • Fiber: 3g
  • Iron: 2mg
  • Monounsaturated Fat: 6g
  • Polyunsaturated Fat: 1g
  • Potassium: 381mg
  • Protein: 9g
  • Saturated Fat: 10g
  • Sodium: 697mg
  • Trans Fat: 1g
  • Vitamin A: 1101IU
  • Vitamin C: 20mg
Nutrition Disclaimer
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