This Carrabba’s Filet Bryan copycat recipe tops grilled filet mignon with a basil lemon butter sauce, sun-dried tomatoes, and creamy goat cheese. It’s just like the original at home!
I have a lot of favorite meals and favorite restaurants, but my A-1 absolute best most favorite restaurant meal is Filet Bryan from Carrabba’s. Their Chicken Bryan runs a close second, but the filet is the best. I love the sun-dried tomatoes and the lemon butter sauce and the buttery-smooth filet mignon. It’s heavenly.
Let’s get real for a second. Carrabba’s is a pretty expensive restaurant, and we can’t justify eating there outside of special occasions. And even for Carrabba’s, the filet is super pricey, so I usually opt for the chicken version. If I’m going to get Filet Bryan, I’m going to have to make it at home.
So I do. It’s not hard at all to make.
We have made Filet Bryan in two ways, both really excellent. Grilling the filets on the grill outside gives them a really nice, rich flavor that adds something to the dish. Realistically though, Joe would have to wade through my dining room garden, fight two cats who constantly try to escape, and then manage our old and in need of replacement sliding glass door in order to get out to the grill. Suffice it to say that the filets get cooked under the broiler more often than not, especially during the colder months of the year (when the plants can’t be outside), and the dish turns out just fine that way too.
How to Make Copycat Carrabba’s Filet Bryan
- Cook the steaks. Brush the steaks with olive oil and season with salt and freshly ground pepper. Turn on the broiler and place a broiler pan or cast iron skillet in the oven to heat up. Place the prepared steaks on the pan and broil for 6 minutes per side if they are more than 2″ thick or 4 minutes per side if they’re on the thinner side. Remove from the oven and wrap in foil while you prepare the rest of the dish.
- Prepare the aromatics. While the steaks broil, prepare the sauce. In a medium sauce pot over medium heat, sauté onion and garlic in 2 tablespoons butter until soft and fragrant.
- Prepare the sauce. Add white wine and lemon juice to the onions and garlic. Reduce heat to medium-low and simmer 10 minutes. (Simmer means to cook over medium-low or low heat so that small bubbles form but the liquid is not boiling.)
- Add the remaining 6 tablespoons butter a little at a time until the butter melts and the mixture is emulsified. (Emulsified means that two liquids which don’t usually combine are combined.)
- Add sun-dried tomatoes and basil and heat until just hot. If you overcook the sauce, it may break, meaning that the two liquids will separate and you won’t be able to emulsify them again.
- Assemble the Filet Bryan. Slice thick coins of goat cheese and lay on top of each filet. Warm until cheese is the consistency of sour cream. Spoon lemon butter sauce with sun-dried tomatoes over the goat cheese.
- Serve. Serve with regular or gluten-free pasta or zoodles. Pour the extra sauce and tomatoes over the pasta.
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