Filet Bryan – Copycat Carrabba’s Recipe

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 pasta with  spicy red sauce (even though it’s not gluten-free) and the buttery-smooth filet mignon. It’s heavenly.

So when The Kansas City Steak Company reached out to ask if I’d be interested in trying out their KC Signature Gift Boxed Steak Combo, I knew I had to try to make Filet Bryan at home using their tender and delicious meats.

I was not disappointed. The filets were amazing (although we overcooked them a little), and my recipe, while not exactly like the original, had all the elements that I love – the lemony acidity, buttery richness, and the sweet tartness of the sun-dried tomatoes.

The Kansas City Steak Company‘s KC Signature Gift Boxed Steak Combo comes with 12 steaks cut from the finest beef available and then hand trimmed for exceptional quality and flavor. In each box, you get four 10-oz boneless ribeye steaks, four 8-oz super trimmed filets mignon, and four 12-oz Kansas City strip steaks. There’s definitely enough for a double date or small dinner party. 

The KC Signature Gift Boxed Steak Combo is an exceptional value because these steaks are huge! Check these out!

 Joe and I each ate a filet on our own, served with a side of gluten-free pasta, and the girls split one with leftovers for each of them. I almost didn’t want to “waste” a filet on them, but they love steak too, so I shared with them. We have one still in the freezer to use at another time! Yay!

The Kansas City Steak Company offers all different kinds of steak packages as well as other meats. After trying them, I can assure you that these are the best quality meats.

I have been hesitant about steaks after having some grocery store steaks – they were full of fat and gristle, and the whole experience really turned me off.

The steaks we got from The Kansas City Steak Company were perfect, better than restaurant quality, and there was no gristle at all! It was 100% buttery-smooth beef!

The Kansas City Steak Company is having special offers the next few days to celebrate the Christmas season, so stop by their site for the deal of the day! You’re definitely going to want to check them out for your Christmas gifts and meal planning! I know I am!

Follow The Kansas City Steak Company on Twitter and Facebook

Print Recipe

Filet Bryan - Copycat Carrabba's Recipe

Course

Gluten-free, Main Course, Main Dish

Cuisine

American

Servings

Ingredients

• 2 8-oz filet mignon
• Salt and freshly ground pepper to taste
• olive oil extra virgin
• 4 oz goat cheese soft
• 3.5 oz sun-dried tomatoes chopped
• 3 tablespoons fresh basil leaves chopped
• 4 teaspoons onion minced
• 4 cloves garlic pressed or 4 teaspoons minced
• 8 tablespoons butter
• 1/2 cup white wine
• 3 tablespoons fresh lemon juice or the juice of 1/2 lemon

Course Gluten-free, Main Course, Main Dish Cuisine American Servings Ingredients 2 8-oz filet mignon Salt and freshly ground pepper to taste olive oil extra virgin 4 oz goat cheese soft 3.5 oz sun-dried tomatoes chopped 3 tablespoons fresh basil leaves chopped 4 teaspoons onion minced 4 cloves garlic pressed or 4 teaspoons minced 8 tablespoons butter 1/2 cup white wine 3 tablespoons fresh lemon juice or the juice of 1/2 lemon

Instructions

1. Brush steaks with olive oil and season with salt and freshly ground pepper.
2. The steaks will come with a booklet explaining how to cook them. I'm no steak expert, so I'm going to defer to their expertise. Cook the steaks on the grill according to the instructions in the booklet.
3. While the steaks cook, prepare the sauce. In a medium saucepot over medium heat, sauté onion and garlic in 2 tablespoons butter until soft and fragrant.
4. Add white wine and lemon juice. 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.)
5. Add 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.)
6. 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.
7. Just before the steaks are finished, slice thick coins of goat cheese and lay on top of each filet. Warm until cheese is the consistency of sour cream.
8. To serve, spoon lemon butter sauce with sun-dried tomatoes over the goat cheese.
9. Serve with pasta (we used gluten-free). Pour the extra sauce and tomatoes over the pasta.

Recipe Notes

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