Ingredients
1lbbeef tenderloin,cubed
canola oil,to taste
½tspkosher salt,plus more to taste
pepper,to taste
1tbspberbere,plus more to taste
2cupsbroccoli rabe,roughly chopped
2tspspiced butter,niter kibbeh, or clarified butter
1mediumred onion,thinly sliced
2clovesgarlic,minced
1ginger,piece, peeled and minced
2jalapeñoes,sliced
2sprigsfresh rosemary,leaves, chopped
½tspground cumin
½cupcrushed tomato,canned
2tbspred wine vinegar
2tspdijon mustard
2mediumtomatoes,chopped
2tspfresh cilantro,chopped
injera,for serving
cheese,fresh ayib, for serving
Preparation
Cut the beef tenderloin into cubes. Reserve any fat trimmings and other scraps.
Heat the canola oil in a large skillet over high heat. Add the beef scraps and stir to season the pan. Add the cubed beef to the skillet and season to taste with salt, pepper, and berbere.
Sear the meat for 2 minutes, then remove from the pan and let rest. Keep any meat juices behind in the pan.
To the pan, add the broccoli rabe and cook until wilted. Remove from the pan and set aside.
Add a drizzle of canola oil and the kibbeh to the same pan over medium heat. Once the kibbeh is melted, add the onion, garlic, ginger, and jalapeños and sauté for 3 minutes, until starting to soften.
Add the rosemary, cumin, and cook for one minute. Add the crushed tomatoes, red wine vinegar, mustard, berbere, and cooked broccoli rabe. Cook for 3 minutes, until simmering
Return the beef to the pan, along with the chopped tomatoes and cilantro.
Simmer for 2 minutes to allow the flavors to meld. Remove the pan from the heat.
Serve the tibs over injera, garnished with berbere and ayib.
Enjoy!
