<p>Question for the steak people: when you order Flo's Filet at LongHorn, what temperature do you go with, and do you add anything on top?</p><p>I used to order it medium, but after trying medium-rare a few times I'm converted - the center-cut tenderloin stays incredibly juicy and the fire-grilled crust still gets that nice char. Flo's is the leanest cut on their menu, so it rewards a lower temp more than the fattier ribeyes do. I usually ask for it "pink in the middle, no sauce on the side" so the beef flavor comes through.</p><p>Toppings: the grilled shrimp add-on is surprisingly good with it, and if I'm feeling fancy I'll get the red wine mushroom sauce. I skip the blue cheese crumbles - they overpower a filet this delicate, in my opinion.</p><p>Price-wise it's the priciest steak on the menu, but it still lands well below what a standalone steakhouse charges for the same cut. I found a useful price and nutrition breakdown <a href="https://menulonghorn.com/longhorn-flos-filet/">here</a> that helped me decide between the 6 oz and 9 oz - the bigger one is better value per ounce if you're hungry.</p><p>How do you all take yours? Anyone tried it with the lobster tail add-on?</p>