I’m writing this in mid-May and there is a lot of “making do” or “doing without” in my kitchen. Probably the case for many of you, as well. There was a time when, if I was out of something, I would think nothing of hopping in the car and heading to the store — even if for one silly little ingredient.
Not so much these days. I try to minimize any activity outside the house, grocery shopping included. Once every two weeks is my goal. In addition, I’m pretty much shopping only at the farmers market and Trader Joe’s because I feel safest there. The downside of that is that they don’t have everything all the time. In fact, there are some ingredients they never have.
If you can’t have it all — or don’t have it all — you just have to make do, right? And that is what brings me to today’s post. Seared Filet Mignon with Ancho Chile Sauce.
This recipe is a twist on my friend Jeff the Chef’s recipe that can be found on his blog, Make It Like a Man! I really wanted to make the full recipe but, not having all the ingredients on hand, I paired down the recipe while respecting Jeff’s original as much as possible. Definitely take some time to check out his blog — great stuff!
What’s different? What’s missing? Of course, for starters, you know there’s no garlic in this house. Then, when shopping, I could not find any dried ancho chiles, but I did have ancho chile powder in my spice rack. No cotija cheese to buy, either, but some nice local chèvre from Fiore di Capra worked beautifully. And I have never cooked using the sous vide method, as I don’t have the apparatus; I seared the steak in a cast iron pan.
In the end, it all worked beautifully. Truly a showstopper! Thanks, Jeff, for the inspiration — I hope my version meets your standards. The wine pairing today was a gift from Susan and Towny — a Mexican red… Armonía de Tintos from the vineyards of Emevé. Spectacular wine — an equal blend of Cabernet Sauvignon, Cabernet Franc, Merlot, and Shiraz.
~ David
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Fran @ G'day Souffle'
June 20, 2020 at 6:59 amDavid, the steak looks like it is perfectly cooked and the presentation beautiful! Looks sort of like a Mexican version of a French dish- with the sauce nice and rich-looking. I’ve got to the point where I no longer feel hesitant about going to the supermarket- I go almost every day now- (before I used to wear a mask, a hoodie, and lay a round of machine gun fire into the store before going in (just kidding). I think I’ll bookmark this one!
Cocoa & Lavender
June 21, 2020 at 9:45 amMarkets here are still dicey. We have a mask ordinance but it is being ignored. TJs is safe and I feel good there.
Sippity Sup
June 20, 2020 at 7:01 amShow stopper indeed. It’s sitting two artists in front of the same landscape view and seeing what they come up with. In this case two masterpieces.GREG
Cocoa & Lavender
June 21, 2020 at 9:45 amLove that perspective, Greg (pun intended). Thanks.
Frank Fariello
June 20, 2020 at 7:10 amWow, that looks absolutely gorgeous, David! And the meat is cooked just the way I like it… You’re not kidding, this really is a showstopper.
Cocoa & Lavender
June 21, 2020 at 9:46 amThanks, Frank — can’t take all the credit! Just my version of Jeff’s great idea!
John / Kitchen Riffs
June 20, 2020 at 7:49 amGood golly this is a gorgeous dish! I’m with Frank — the meat is cooked exactly how I like it, too. Although ancho chile powder doesn’t have the same “perk” (for lack of a better word) of whole dried ancho chilies, it’s still pretty good stuff. I’ve read Jeff’s recipe and this is a nice rendition of it (he is such a fun cook, isn’t he?). That wine sounds really interesting, too — neat blend of grapes. Sigh, I haven’t been to a grocery store since March (we hire a shopper — although the ethics of that makes me a bit uneasy). Really want to do that again (and restaurants! and most of all dinner with friends!). Anyway, good stuff — thanks.
Cocoa & Lavender
June 21, 2020 at 9:50 amThanks, John. I love Jeff’s blog — his writing is wonderful and the recipes are great, too. Lucky for me, ancho chile powder in the Southwest is a serious thing and I would venture almost as good as the dried chiles themselves. Yes, the wine was great — worth seeking a bottle. Wow, do I miss dinner with friends. You will see soon that we are zooming cooking and dinner parties. Better than nothing, right?
2pots2cook
June 20, 2020 at 9:28 amGlad to write I follow the posts Jeff publishes although I don-t comment regularly. Love your twist very much ! Enjoy your week end and be safe !
Cocoa & Lavender
June 21, 2020 at 9:50 amThanks, Davorka. It is fun making recipes from others’ blogs — like yours!
Kelly | Foodtasia
June 20, 2020 at 12:56 pmA lovely dish, David! Fabulous flavors and that tenderloin is perfection! I love making dishes my own – either out of personal taste or what’s on hand. There’s still lots of making do without ingredients these days. (I’m kind of surprised they’re not stocked back up yet.)
Cocoa & Lavender
June 21, 2020 at 9:52 amI like doing this a lot — I get so many good ideas from my friends. You are a great source for cooking tips, Kelly!
ChefMimi
June 20, 2020 at 4:26 pmBeautiful. And perfect. And my kind of dish. I made ancho chile paste before my hand surgery, but now I need to make some sauce with it. this whole meal is truly perfect. Stop with the cookies and cakes and pies and muffins!!! Do more of this! (Just kidding. you know I’m no baker.)
Cocoa & Lavender
June 21, 2020 at 9:53 amYou had me nervous that I have been doing too many desserts, Mimi! But seven in the past 30 isn’t bad! Glad you like the dish — hope you are healing well.
Christina Conte
June 20, 2020 at 4:33 pmWhat’s that TV cooking show where they have to make something out of a few random ingredients? You’d be good on there! Looks absolutely stunning, and I’m sure Jeff is delighted with what you’ve done!
Cocoa & Lavender
June 21, 2020 at 9:55 amPeople (Including my students) call me and ask strange questions all the time… “I have a jar of mustard and a can of flat Tab… what can I make with that?” (True story – it made a decent glaze for salmon!) I would love to do that show!
Eha
June 20, 2020 at 6:38 pmJust as well you composed this in mid-May . . . with the Bighorn fire breathing down your neck you may not have been able to buy or make ! I am about due for a delightful beef meal and cannot think of one more appetizing than the one taught ! Having just unpacked a month;s on-line food actually have each and every item you suggest . . . shall get back to you when cooked and enjoyed . . . You know I am a white wine gal, but Down Under makes some mean Merlots you do not have to push me to open . . . best . . .
Cocoa & Lavender
June 21, 2020 at 9:56 amYou are very lucky in the wine department, Eha! I look forward to your iteration of this dish.
John
June 21, 2020 at 10:25 pmI’d definitely need to head down to Sydney to pick up some of those ingredients. Not that I’d ever find cotija cheese anywhere down there! Having said that, I could easily follow your rendition using my pantry and spice cupboard. I’m sure I have ancho in there somewhere?
Cocoa & Lavender
June 26, 2020 at 11:24 amMight I have sent you some ancho chile, John I can’t remember. Cotija is so easy to find here – but not in the markets where I want to sho these days. Now that masks are required city-wide, perhaps I can go further afield.
sherry
June 22, 2020 at 1:13 amthis looks very delicious david. love your photos! it makes me quite hungry as it is dinner time here. Hubby is about to make a vegetable frittata for our dinner. i bought garlic online, and i have lots in the freezer right now. so handy.
cheers
sherry
Cocoa & Lavender
June 26, 2020 at 11:26 amWell, my lack of garlic is intentional – because of my allergy. I used to love it but don;’t miss it at all. It would be nice if I didn’t have to worry about it, but it’s a small price to pay for an otherwise healthy system! We had a veggie frittata the other night, too. We have begun to see that we eat vegetarian five nights a wee these days.
All That I'm Eating
June 22, 2020 at 5:10 amThis looks amazing! I love all the colours and the depth of that sauce looks fantastic. What a treat to have some fillet, you’ve certainly made the most of it!
Cocoa & Lavender
June 26, 2020 at 11:28 amOne thing of which we are trying to be more conscious, is the amount of red meat we eat. Not that we avoid it but no longer will we have an 8-ounce filet – which is considered “petite.” Four ounces of red meat per serving is just fine for us. And the sauce is fantastic!
Valentina
June 22, 2020 at 8:35 pmDavid, this is absolutely gorgeous. I’d hang your photo of this dish on my wall.
I saw Jeff’s version and it’s also beautiful. Both delicious!
(I feel safest at Trader Joe’s too. In fact it’s now the most delightful shopping experience — so few people and no lines once you’re in. I sorta hope it never goes back to normal. Whatever normal will look like.) 🙂 ~Valentina
Cocoa & Lavender
June 26, 2020 at 11:30 amWow – no one has ever given such a lovely compliment, Valentina! Thank you from the bottom of my heart! I do hope Jeff liked the post.
I actually wrote a nice letter to Trader Joe’s top thank them for not only keeping us safe, but also maintaining their usual excellent customer service, and always good sense of humor. Love that place.
Ron
June 22, 2020 at 11:06 pmDavid, you gave us yet another wonderful post with stunning images and brilliant food. Like many, just cooked that steak spot on for my taste. I’m betting Jeff was please with your version.
As for making do, as with most, we are too. Gone here also is that sprint to the market for those last-minute needs. We haven’t been in a grocery market since March, now having our food needs delivered by a very competent online grocer. Our weekly fishmonger truck is back on the square and we’re happy about that. One thing I’ve learned through this is that one must plan ahead for one’s kitchen needs these days.
Cocoa & Lavender
June 26, 2020 at 11:31 amThanks, Ron – I am craving having this dish again. It was so incredibly good. I am glad you and Eva are keeping safe – when will we ever get back to normal?
Raymund
June 23, 2020 at 1:20 pmHonestly I want that plate so badly, look at that perfectly cooked beef, that amazing avocado and that sauce, OMG top it all up with goats cheese, this is what my dreams are made of. Looks like a dish that comes out from Master Chef competitions, you made me drool!
Cocoa & Lavender
June 26, 2020 at 11:32 amWow, what a truly amazing comment/compliment, Raymund! Thank you so much!
Andrea@thekitchenlioness
June 24, 2020 at 10:16 amDear David, beautiful presentation of a perfectly prepared dish – loving all about your blog post, the amazing pics, the pretty props and the wonderful dish of Seared Filet Mignon with Ancho Chile Sauce. You obviously put a lot of love into this dish.
Hope the stores in your area are stocked better these days and that things are looking up and getting easier.
Take care und liebe Gruesse aus dem sehr sonnigen und warmen Bonn,
Andrea
Cocoa & Lavender
June 26, 2020 at 11:33 amThe good news, Andrea, is that we now have a mask ordinance and I might feel comfortable going a little further afield for my shopping. As long as the mask ordinance is adhered to, I will be fine.
Susan Manfull
June 26, 2020 at 2:01 pmI thought I had already commented on this gorgeous post but my mouth-watering response must have gotten the best of me. This looks and sounds scrumptious! We are making one of your earlier fish dishes tonight, also Mexican-inspired, and, as I think about it, my mouth is watering again! I will let you know how it goes!
Cocoa & Lavender
June 28, 2020 at 9:59 amGlad you and Towny are having the Southwest Gish and Chips — I know you will love it. And this one, too – with a beautiful filet from the Maine Meat Market…
Jeff the Chef
June 28, 2020 at 4:04 amDavid, how amazing! I love what you’ve done with this dish. It looks so elegant, whereas my version looks like the culinary equivalent of a drag queen – which I consider to be fantastic, too … but in a different way. I also love that you’ve modified this for what you have on hand. I feel like that is an imporant part of the art of cooking at home. Thanks so much for your kind words, as well.
Cocoa & Lavender
June 28, 2020 at 10:00 amWho doesn’t love a good drag queen, Jeff? Thanks for your kind words and for lots of great inspiration each week.
Inger @ Art of Natural Living
June 30, 2020 at 10:57 amThe pictures on this just scream flavor! I am learning too how well substitutions can work and follow pretty much the same two-week shopping schedule.
Cocoa & Lavender
July 1, 2020 at 7:33 amTwo weeks is hard, isn’t it? But I am learning to substitute and survive!
Pattie
July 3, 2020 at 8:53 amThis looks phenomenal, and I have all of the ingredients on hand. Woot! Woot!
Cocoa & Lavender
July 3, 2020 at 11:21 amThanks for stopping by, Pattie! Glad you have everything on hand — that’s quite something these days! Just enjoyed looking through Olla Padrido – so many fun recipes!
Karen (Back Road Journal)
July 6, 2020 at 9:16 amI remember Jeff’s dish as well as your comment when you said you were going to make it. Love both versions and Jeff’s comment comparing the two made me laugh…the same meal just envisioned differently. 😊
Cocoa & Lavender
July 9, 2020 at 7:55 amThanks for this, Karen – as you know, my deviled crab looked different form your version… never better, just different. It’s our little nod at artistic expression!
Laura
July 28, 2020 at 6:29 amThis dish is OVER THE TOP FABULOUS. Trust David to create yet another spectacular looking, spectacular tasting and spectacular when presented (a dear friend made it for dinner last night). It is just through and through delicious and excellent from the first bite to the last. :-).
Cocoa & Lavender
July 28, 2020 at 7:18 amI’m so glad you enjoyed it, Laura — your message is my best yet! ❤️