Outback Steakhouse Toowoomba Topped Filet
Copycat of Outback Steakhouse's Toowoomba filet: a seared, oven-finished center-cut filet mignon topped with Cajun-spiced shrimp, sautéed vegetables and a rich, creamy Cajun Parmesan cream sauce. Serves 2, total time about 35 minutes.
⏱️ Prep: 15 min🍳 Cook: 20 min
Nutritionper 100 g›
235
Calories
15g
Protein
3g
Carbs
18g
Fat
Ingredients
| 2 (each 225 g / 8 oz, 5 cm / 2 inches thick) | center-cut filet mignon steaks |
| 2 tablespoons | olive oil (for the filet) |
| 2 teaspoons | coarse salt |
| 1 teaspoon | black pepper, coarsely ground |
| 1 teaspoon | garlic powder |
| 12 | large shrimp, peeled and deveined |
| 1 tablespoon | olive oil (for the shrimp) |
| 1 teaspoon | Cajun seasoning (for shrimp) |
| ½ teaspoon | paprika (for shrimp) |
| to taste | salt and pepper (for shrimp) |
| 3 tablespoons | butter (for the sauce) |
| 4 cloves | garlic, minced |
| 1 cup (240 ml) | heavy cream |
| ½ cup (50 g) | Parmesan cheese, grated |
| 1 teaspoon | Cajun seasoning (for sauce) |
| ½ teaspoon | paprika (for sauce) |
| ¼ teaspoon | cayenne pepper |
| to taste | salt and pepper (for sauce) |
| ½ cup (35 g) | mushrooms, sliced |
| ½ | red bell pepper, julienned |
| ½ cup (75 g) | cherry tomatoes, halved |
| 2 tablespoons | butter (for the vegetables) |
| 2 tablespoons | green onions, sliced |
| for serving | loaded baked potato or mashed potatoes (for serving) |
| for serving | steamed broccoli or asparagus (for serving) |
| for serving | fresh parsley, chopped |
| for serving | lemon wedges |
Instructions
- Remove the filet mignon steaks from the refrigerator 30 minutes before cooking. Pat completely dry with paper towels, rub with olive oil and season generously on all sides with coarse salt, black pepper and garlic powder.
- Preheat the oven to 200°C (400°F). Heat a cast-iron skillet over high heat until smoking hot. Sear the filets 2-3 minutes per side until a deep brown crust forms.
- Transfer the skillet to the oven and roast 6-8 minutes for medium-rare (54-57°C / 130-135°F), or 8-10 minutes for medium (60-63°C / 140-145°F). Remove and let rest, tented with foil.
- Meanwhile, season the shrimp with Cajun seasoning, paprika, salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and cook the shrimp 2-3 minutes per side until pink and opaque. Remove and set aside.
- In the same skillet, melt 2 tablespoons butter over medium heat. Sauté the mushrooms and red bell pepper 4-5 minutes until softened, add the cherry tomatoes and cook 2 minutes more. Remove and set aside with the shrimp.
- For the Toowoomba sauce, melt 3 tablespoons butter in the skillet over medium heat. Add the minced garlic and sauté 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer, cooking 3-4 minutes, stirring, until it begins to thicken.
- Stir in the grated Parmesan until melted and smooth, then add the Cajun seasoning, paprika, cayenne, salt and pepper. Simmer until the sauce coats the back of a spoon.
- Plate each rested filet, spoon over the Toowoomba sauce and top with the Cajun shrimp and sautéed vegetables. Garnish with sliced green onions and fresh parsley, and serve with a loaded baked or mashed potato, steamed broccoli or asparagus, and lemon wedges.