Flo’s Filet at LongHorn Steakhouse: What You’re Actually Ordering
Quick Answer: Flo’s Filet is LongHorn Steakhouse’s hand-cut center-cut filet mignon, available in 6 oz (around $26) and 9 oz (around $32) sizes. It’s the most tender steak on the menu, comes from the beef tenderloin, and is best ordered medium-rare. Calories range from roughly 400 (6 oz) to 600 (9 oz) before toppings or sides.
Flo’s Filet is the softest steak on LongHorn Steakhouse’s menu. That’s the short version.
The longer version involves where on the cow the cut comes from, why filet mignon costs what it costs, and a few ordering choices that decide whether you walk out happy or wishing you’d picked the Outlaw Ribeye. This article covers all of that.
What Is Flo’s Filet?
Flo’s Filet is LongHorn Steakhouse’s branded filet mignon. The cut comes from the beef tenderloin, a narrow muscle that sits tucked under the spine and does almost nothing while the cow is alive. Muscles that don’t work stay soft. That’s the entire secret to filet mignon.
LongHorn hand-cuts theirs inside the restaurant and grills it over open flame with their house seasoning blend. You’ll find it in two sizes on most menus: 6 oz and 9 oz. Same cut, different trim weight.
Worth knowing upfront: filet is lean. There’s barely any intramuscular fat running through the meat, so the flavor is mild compared to a marbled cut like ribeye or New York strip. You’re paying for texture, not richness.
Main Ingredients
The build is bare-bones.
USDA beef tenderloin, hand-cut. LongHorn’s signature steakhouse seasoning, which leans on salt, cracked black pepper, garlic, and a few savory notes the chain doesn’t publish. Open flame. That’s it for the steak as it leaves the grill.
Then come the optional layers. A bacon wrap. Parmesan and provolone crust. Sautéed mushrooms in butter. Blue cheese crumbles. Wild West Shrimp piled on top. Each one rewrites the dish a little.
Taste and Flavor Profile of Flo’s Filet
Soft. That’s the first thing you notice. A sharp steak knife isn’t really necessary — the meat gives way under a butter knife if it’s cooked right.
Flavor is gentler than people expect their first time. A ribeye throws beefy, fatty, smoky punches at you. Flo’s Filet whispers. The seasoning crust adds savor on the outside, the open flame leaves a thin char, and the interior is mellow and almost sweet. If you grew up on steaks where the fat is half the point, this cut might read as too quiet. If you want a steak that doesn’t fight back, this is the one.
Toppings change everything. Add blue cheese crumbles and the plate goes tangy and sharp. Add the Parmesan crust and it goes rich and salty. The filet becomes a canvas.
How Flo’s Filet Compares to Other LongHorn Steaks
If you’re stuck between Flo’s Filet and another option on the menu, here’s the short comparison:
| Steak | Size | Tenderness | Flavor | Best For |
|---|---|---|---|---|
| Flo’s Filet | 6 / 9 oz | Highest | Mild, clean | Tender bite, lighter portion |
| Outlaw Ribeye | 18 oz | Medium | Rich, fatty, beefy | Big appetites, marbled lovers |
| LongHorn Porterhouse | 22 oz | Mixed | Two cuts in one | Sharing or variety |
| Renegade Sirloin | 6 / 8 / 11 oz | Medium-firm | Lean, classic | Budget pick |
| New York Strip | 12 oz | Medium | Bold, balanced | Middle-ground steak |
Short version: pick filet for tenderness, ribeye for richness, sirloin for price, porterhouse if you want to try two cuts in one sitting.
Nutritional Information
Rough numbers for a plain Flo’s Filet, grilled with house seasoning only:
| Nutrient | 6 oz, plain |
|---|---|
| Calories | ~400 kcal |
| Protein | 45–50 g |
| Total Fat | 22–26 g |
| Saturated Fat | 9–11 g |
| Carbs | <1 g |
| Sodium | 700–900 mg |
The 9 oz lands closer to 600 calories before anything else hits the plate. A bacon wrap adds around 150. Parmesan crust closer to 250. A loaded baked potato can stack another 500 on by itself, easily.
Pull current numbers from LongHorn’s official nutrition page before making any health decisions off this — recipes shift, and so does the math.
Doneness Guide: How to Order Flo’s Filet
Filet mignon punishes overcooking more than any other steak on the menu. Use this as your reference:
| Doneness | Internal Temp | Right for Flo’s Filet? |
|---|---|---|
| Rare | 120–125°F | Yes, if you like cool red center |
| Medium-Rare | 130–135°F | Best choice |
| Medium | 135–145°F | Good |
| Medium-Well | 145–155°F | Risky — starts drying out |
| Well-Done | 155°F+ | Avoid for this cut |
Medium-rare is the sweet spot. If you only eat fully cooked meat, the sirloin or strip is a better pick than pushing a filet to well-done.
Why People Love It
A few honest reasons.
Tenderness, mostly. People who’ve had one bad chewy steak in their life remember it forever, and filet mignon is the cut that erases that memory. Order Flo’s Filet medium-rare and you’re not going to get something you have to wrestle with.
Size is the other reason. Not every dinner needs to be a 16 oz slab of ribeye. The 6 oz hits a spot where you get the steakhouse experience without leaving with a takeout box and regret.
And the price holds up. Filet at a white-tablecloth steakhouse runs $55 to $80 in a lot of U.S. markets. LongHorn keeps theirs in casual-dining range with a side included. That’s a real value calculation for a lot of diners.
Best Side Dishes and Drink Pairings
Every LongHorn steak comes with one side. Some pair with Flo’s Filet better than others.
What works best:
- Seasoned mashed potatoes. Simple. Buttery. Doesn’t compete.
- Loaded baked potato. The default steakhouse move for a reason. Sour cream, bacon, cheese, chives.
- Fresh steamed asparagus. Cuts the richness if you ordered a topping.
- Steakhouse mac and cheese. Only if your steak is plain. Otherwise it’s too much going on.
- Sweet potato with cinnamon sugar. Sounds wrong, works well. The sweetness contrasts the savory crust on the steak.
For drinks, a medium-bodied red is the safe call. Malbec, Cabernet Sauvignon, a softer Merlot. If wine isn’t your thing, the house Old Fashioned holds up against beef as well as any cocktail on the menu. Beer drinkers should look at amber ales or brown ales — anything hoppy is going to wrestle the steak instead of supporting it.
Skip very heavy red blends if you’re already getting a topping. The plate gets crowded fast.
Variations and Popular Versions
A handful of common upgrades:
Bacon-Wrapped Flo’s Filet. A thick belt of bacon wrapped around the filet before it hits the grill. Adds fat, adds smoke, and frankly fixes the one weakness of filet mignon, which is that lean cuts can read as bland to some diners.
Parmesan-Crusted Flo’s Filet. A baked Parmesan-provolone crust laid over the top. Rich, sharp, a little gooey.
Flo’s Filet & Lobster Tail. The surf and turf splurge. Lobster’s sweetness against the filet’s mildness is the whole point.
Flo’s Filet & Wild West Shrimp. LongHorn’s spicy fried shrimp piled on top of the steak. Adds heat and crunch.
Mushrooms, blue cheese crumbles, or sautéed onions can usually be added on top for an upcharge.
Tips Before Ordering Flo’s Filet
A few things actually worth knowing before you sit down:
Cook it medium-rare or medium. Filet has nothing to fall back on once the heat dries it out — no fat, no marbling, no rescue. Past medium-well it stops being soft and starts being chalky. If you don’t eat pink meat at all, get a sirloin or a strip steak instead. You’ll be happier.
Try it plain the first time. If you’ve never had Flo’s Filet, order it without a topping. You can’t taste the cut once it’s buried under blue cheese and bacon. Decide whether you actually like filet first, then dress it up next visit.
Don’t size up out of habit. The 9 oz looks impressive but a lot of people don’t finish it, especially with a starter and a loaded side. The 6 oz is usually the right call unless you’re skipping appetizers.
Speak up if the cook is off. Servers will re-fire a steak that came out wrong. They’d rather do it on the first cut than have you push food around for ten minutes.
Watch for promotions. LongHorn runs combo specials seasonally where the surf-and-turf or bacon-wrapped upgrade comes in cheaper than ordering it solo.
Frequently Asked Questions
Is Flo’s Filet the same as filet mignon? Yes. Flo’s Filet is LongHorn Steakhouse’s branded name for their hand-cut, center-cut filet mignon from the beef tenderloin.
What sizes does Flo’s Filet come in? 6 oz and 9 oz at most locations. A few outlets occasionally offer different sizes on promo menus. The 6 oz is the smallest filet on the LongHorn menu.
How much does Flo’s Filet cost? Pricing varies by location and changes year to year. Ballpark: mid-$20s for the 6 oz, low-$30s for the 9 oz. Check your local restaurant’s menu for what’s current.
What temperature should I order Flo’s Filet at? Medium-rare or medium. The cut is too lean to handle anything past medium-well without drying out.
Can Flo’s Filet be bacon-wrapped? Yes, and it’s one of the most popular ways to order it. The bacon-wrapped version is usually listed as its own menu item at LongHorn locations.
What sides come with Flo’s Filet? Your choice of one. Common picks are seasoned mashed potatoes, loaded baked potato, mac and cheese, asparagus, and sweet potato.
Is Flo’s Filet on the LongHorn lunch menu? Yes, the 6 oz is commonly available at lunch, and some locations offer a smaller lunch portion as part of midday combo pricing. Availability shifts by region.
Is Flo’s Filet gluten-free? The plain grilled steak with house seasoning generally is. Toppings, sauces, and some sides aren’t, so flag it to your server and ask for the LongHorn allergen guide if it matters.
How many calories are in Flo’s Filet? About 400 for a plain 6 oz, around 600 for a plain 9 oz. Toppings and sides change the picture fast.
How is Flo’s Filet different from the Outlaw Ribeye? Flo’s Filet is softer and milder. The Outlaw Ribeye is bigger, fattier, and beefier in flavor. Pick filet for tenderness, ribeye for richness.
The Bottom Line
Flo’s Filet earns its spot on the LongHorn Steakhouse menu by being the safest steak in the building. Soft, simple, scaled to what most people actually want to eat in one sitting, and priced where ordering it doesn’t feel like a special occasion. Order it medium-rare, pick one side that doesn’t fight the steak, and decide whether the topping is worth the upcharge before going all-in. That’s the order.
