Trim any excess fat from the tenderloin and cut into 1/2–3/4 inch bite-sized cubes. Place in a bowl and toss with 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tablespoon lemon juice. Let rest at room temperature for 15–20 minutes while you prepare the sauce so the flavors penetrate.

Spiced Butter (Niter Kibbeh-style) and Sauce Base

Infuse butter

In a large heavy skillet or sauté pan over medium-low heat, add 6 tablespoons unsalted butter and 1 tablespoon neutral oil. Allow butter to melt slowly until foaming, then add 1 teaspoon ground cardamom and 1 teaspoon ground cumin. Stir and let spices sizzle gently for 30–45 seconds to release aromas, taking care not to burn.

Sweat onions

Add 1 cup finely chopped yellow onion to the pan. Cook on medium-low, stirring frequently, until onions are soft and translucent and beginning to caramelize, about 8–10 minutes. If the pan looks dry, add a splash of the beef stock (about 2 tablespoons).

Add aromatics and spices

Stir in 4 cloves minced garlic and 1 tablespoon grated fresh ginger; cook 1 minute until fragrant. Add 2 tablespoons berbere spice, 1 teaspoon sweet paprika, 1 teaspoon ground coriander, and 1 teaspoon mitmita or cayenne (adjust to heat preference). Cook, stirring, about 1–2 minutes so the spices bloom in the butter.

Build the sauce

Stir in 1 tablespoon tomato paste and cook 1 minute. Pour in 3 cups beef stock (or water for a lighter taste) and add 1 teaspoon honey or sugar to balance acidity. Scrape any browned bits from the bottom of the pan, then bring mixture to a gentle simmer.

Simmer the beef

Add the seasoned beef pieces to the simmering spiced butter sauce. Increase heat slightly to maintain a gentle simmer, then reduce to medium-low. Simmer uncovered for 8–12 minutes, stirring occasionally, until beef is cooked through but still tender (internal temp around 135–145°F depending on desired doneness) and the sauce has reduced and thickened slightly. If sauce reduces too much before beef is done, add up to 1/2 cup more stock.

Finishing & Garnish

Adjust seasoning and rest

Taste the sauce and adjust salt, pepper, or heat as needed. If it tastes too sharp, stir in a touch more honey (up to 1 tsp). Turn off heat and let the pan sit for 3–4 minutes to allow flavors to meld and the beef to rest.

Garnish and serve

Scatter 2 tablespoons chopped fresh cilantro or parsley over the fitfit. Serve hot with lemon wedges and optional thinly sliced red onion on the side. Fitfit is traditionally served with injera or rice—offer warm injera, rice, or flatbread to soak up the spicy butter sauce.