"Aussies know good steak. When you take a trip down under to Outback Steakhouse, you can be assured that every cut on the menu is going to be handled with care. A fact you should know about the restaurant is that it seasons all its steaks in its proprietary spice blend for all-over flavor before either searing or chargrilling them to the customer's temperature preference. Knowing this, it's hard to go wrong with any pick at the restaurant."
"In a Tasting Table tour of the best steak order at different chain restaurants, Victoria's Filet Mignon won out at Outback. It was praised for being lean, perfectly salty, and incredibly tender - especially when ordered medium rare. The writer noted that even though it's smaller and less fatty than other cuts on the menu, it's worth it. Piggybacking on that, in a separate taste test of popular Outback Steakhouse menu items, the filet mignon fared well again."
"Outback has been known to tout its steaks, and especially its filet. On Meta, the chain's national account posted, "And the award for Best Steak in a Leading Role goes to ... our Victoria's Barrel Cut Filet Mignon!" It also once said, "Victoria's Barrel Cut Filet Mignon is the highest form of main character energy." The steakhouse clearly knows that the steak is something to brag about, and customers agree."
Outback Steakhouse seasons all its steaks with a proprietary spice blend before searing or chargrilling to the customer's temperature preference. Victoria's Filet Mignon is lean, perfectly salty, and notably tender, performing best when ordered medium rare. The filet pairs well with a lobster tail for a surf-and-turf that ranked second among 21 menu items, surpassed only by seared pepper ahi. The filet's smaller size and lower fat content do not diminish its flavor or value. Outback's national social posts celebrate Victoria's Barrel Cut Filet Mignon, and customer response affirms its standout status.
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