Kitfo-Style Seared Mitmita & Cardamom-Butter Beef Medallions with Gomen & Ayib – Authentic Ethiopia Recipe
Perfumed with smoky Ethiopian cardamom and served with emerald greens and cool cheese.
- Country of Origin
- 🇪🇹 Ethiopia (East Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Seared beef tenderloin medallions/mince, Finely chopped collard greens, Crumbly cottage cheese (ayib), Korerima (Ethiopian black cardamom), Mitmita/chili warmth
Ingredients for Kitfo-Style Seared Mitmita & Cardamom-Butter Beef Medallions with Gomen & Ayib (4 Servings)
- 1.25 lbs (or 2.5 cups) seared beef tenderloin medallions/mince, prepped into bite-sized pieces
- 1.5 cups finely chopped collard greens, washed and trimmed
- 1 cup crumbly cottage cheese (ayib)
- 1 medium onion and 3 cloves garlic, finely minced with korerima (Ethiopian black cardamom)
- 1.5 tbsp traditional Ethiopia seasoning (mitmita/chili warmth, spiced clarified butter)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and korerima (Ethiopian black cardamom) for 2–3 minutes until softened and fragrant.
- Add seared beef tenderloin medallions/mince and finely chopped collard greens along with mitmita/chili warmth, spiced clarified butter, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with crumbly cottage cheese (ayib) and serve straight from the skillet.