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Ethiopian steak tartare warmed through with spiced clarified butter and berbere, served with fresh herbed cheese. Traditionally eaten raw, though warming it through is safer at home.
Use a whole piece of very fresh tenderloin bought the same day and tell the butcher it will be eaten raw. Never use pre-minced beef here, because grinding works surface bacteria through the whole batch.
Keep the 500 g beef tenderloin very cold and chop it by hand with a sharp knife into a fine, even mince, working in small batches so it never turns to paste. Keep it in the fridge until the moment you serve.
Melt the 4 tablespoons niter kibbeh in a small pan over low heat with the berbere and the cardamom for 2 minutes, just until fragrant, then take it off the heat and cool slightly.
Fold the warm spiced butter through the beef with the grated onion and the salt until every strand is coated and glossy red.
Blanch the 100 g collard greens for 3 minutes until tender, drain well and chop roughly, then mound them beside the beef.
Mound the kitfo on a plate with the cottage cheese and the greens in separate piles, and serve with the injera for scooping.
