The Perfect Date Night

“Reverse Sear” Filet Mignon and Broiled Lobster Tails with Spicy Serrano-Cilantro Butter

My definition of date night has changed over the last few years after having two kids, the days of leisurely enjoying course after course in an expensive restaurant are no longer.

For many of us the year 2020 and a global pandemic changed the way date night looks forever. I know we all need this time to reconnect and enjoy a quiet dinner with your partner. So with the world painting a different picture we must adapt, so put the kids to bed and enjoy a late night dinner for two.

I like to set my wife up with a glass of wine and I start cooking for her. I use this time to chat, reconnect and give her a well deserved break. Guys, I know your thinking to yourselves, I can’t cook. Not true, surprise yourself and give it a try, if you can put together a Barbie dream house then you can follow a recipe.

Mino Prime did a month long collaboration with local Chicago food blogger and chef, Morgan Berrington (@forkmylifechi.) She put together this step by step tutorial on how to reverse sear filet mignon and broil lobster tail, add some delicious spiced up butter and hollandaise and you look like a Rockstar chef.

The best part is if it’s freezing outside in February this is all made in your oven. The reverse sear method she lists is slow and low so it will give you time to prep and make the rest of the meal, all you have to do is make sure you have all the ingredients. I am not planner by nature so I usually do not fuss with sauces or other intricate accompaniments but if your cooking for your lady then some planning is necessary.

Now get cooking. As always if you need anything or have any questions give me a call. Consider me your personal “meat guy.” Enjoy!

-Mino 630-796-1851

“Reverse Sear” Filet Mignon and Broiled Lobster Tails with Spicy Serrano-Cilantro Butter

Makes 2 Servings

Prep Time: 1 hour, 30 minutes

Cook Time: 1 hour


  • 2 filet mignons from @Minoprime
  • Salt and freshly ground black pepper
  • 4 tbsp softened butter or ghee
  • 2 roasted serrano chiles (can also use jalapenos–remove seeds if you want it less spicy)
  • ⅓ cup chopped cilantro
  • 1 lime, zested and juices
  • ¼ tsp garlic powder
  • 1 tsp honey (optional)
  • 2 egg yolk
  • 1 tbsp lemon juice
  • ¾ cup melted butter or ghee
  • ½ tsp paprika
  • 2 lobster tails, cut in half lengthwise
  • Avocado oil spray
  • ½ tbsp avocado oil
  • 2 tbsp chopped chives, optional for garnish


Prepare the filets for reverse sear.

  • Season your filets generously with salt and freshly ground black pepper.  
  • Place filets on a wire rack that is set inside an aluminum-foil lined baking sheet. Allow the steaks to sit at room temperature for 1 hour.
  • Preheat your oven to 275°F.
  • After 1 hour, place the baking sheet with the filets in the oven. Cook the filets for 45 minutes or until your steak reaches 120°F (this is for rare steak). If you like the steak medium-rare then cook the steak until it reaches 125°F, for medium steak cook until it reaches 130°F. Set aside until ready to sear.

While the steak cooks in the oven, make the spicy serrano-cilantro butter.

  • Combine softened butter or ghee, roasted serranos, chopped, cilantro, lime zest and juice, garlic powder and honey (optional) in a small food processor. Process until combined and smooth. Season with salt and freshly ground black pepper and set aside.

Make your hollandaise.

  • In a high speed blender, fill the pitcher with hot water and let it sit for 5 minutes. After 5 minutes, dump the water out and wipe down the blender.
  • Add the egg yolks and lemon juice and process on medium speed for 1 minute.
  • Slowly stream in (very slowly) your melted butter or ghee which should be very warm but not hot. This should take a few minutes to stream in all the butter or ghee.
  • If the hollandaise is looking too thick, add 1 tsp at a time of very warm water to loosen up the sauce. Once all the butter is added, season with paprika, salt and freshly ground black pepper. Keep the sauce warm in a thermos or insulated beverage container until ready to serve.

Time to cook your steak and lobster tails. 

  • Preheat the oven to broil and place the oven rack close to the broiler, about 3-4 inches away. Line a baking sheet with foil and season the lobster tails with avocado oil spray, salt and freshly ground black pepper.
  • Meanwhile, preheat a cast-iron pan to medium-high heat until smoking. Once smoking add ½ tbsp avocado oil. Add the filets to start browning.
  • Place your lobster tails under the broiler and cook for at least 7-10 minutes. Or until cooked through.
  • While the lobster tails are broiling, continue to sear the filets on both sides until nicely browned including the sides. Remember, you are just trying to get a nice crust on the outside–the filets are already cooked to the right internal temperature. This should take about 4 minutes in total.
  • Once the filets are browned, remove them from the pan and allow them to rest for 5 minutes.
  • Once the lobster tails are done, spread the spicy serrano-cilantro butter on top of the flesh.
  • To serve, top the filets with hollandaise and garnish with chives. Serve broiled lobster tails alongside and enjoy!

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