Tenderloin with Tomatillo Sauce
Where Norway meets Mexico at the stove
The tomatillo is one of those ingredients that seems exotic until you've cooked with it once, at which point it becomes indispensable. Native to Mexico, it looks like a small green tomato wrapped in a papery husk, but its flavor is entirely different—tangy and bright, with a vegetal freshness that cuts through rich meats like nothing else. Combined with smoked paprika and cumin, it produces a sauce that bridges continents.
This particular preparation layers the aromatics carefully: onion and garlic form the foundation, the tomatillo provides acidity and body, and the Worcestershire sauce—that British contribution to global cuisine—adds umami depth. The result is a sauce sophisticated enough for beef tenderloin but simple enough for a weeknight. The technique is pure French—a roux-thickened pan sauce—but the flavors are entirely transatlantic.
The beef tenderloin deserves respect. It's the most tender cut on the animal, which means it requires very little cooking and absolutely no abuse. Sear it hard to build a crust, let it rest to redistribute the juices, and slice it against the grain. The sauce does the rest of the work.
Method
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1
Sear the tenderloin
Season beef generously with salt and pepper. Heat oil in a heavy skillet over high heat until smoking. Sear tenderloin on all sides until deeply browned, about 8-10 minutes total. Transfer to a board and tent loosely with foil.
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2
Start the sauce
Reduce heat to medium. Add butter to the same skillet. When foaming subsides, add chopped onion. Sauté until soft and golden, 5-7 minutes. Add garlic and cook 1 minute more.
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3
Add aromatics
Add chopped tomatillo, smoked paprika, and cumin. Stir well and cook for 2-3 minutes until tomatillo softens.
💡 The tomatillo should break down slightly, releasing its juices.
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4
Make the roux
Sprinkle flour over the vegetables. Stir to coat everything evenly and cook for 1-2 minutes to eliminate the raw flour taste.
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5
Add liquid
Gradually pour in beef stock while stirring continuously to prevent lumps. Add Worcestershire sauce. Bring to a simmer, stirring often.
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6
Simmer and finish
Let sauce simmer for 5-10 minutes until thickened to coating consistency. Taste and adjust seasoning with salt and pepper.
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7
Slice and serve
Slice the rested tenderloin against the grain into medallions. Arrange on plates and spoon sauce generously over the meat. Garnish with fresh cilantro or parsley.
Notes & Tips
Tomatillo preparation
- • Remove the papery husk and wash off the sticky residue before chopping. The stickiness is normal—it's the tomatillo's natural coating.
Sauce texture options
- • For a rustic sauce, leave as-is. For restaurant-smooth, blend with an immersion blender before serving.
Richer version
- • Add 100ml heavy cream at the end for a luxurious finish. A splash of red wine with the stock adds depth.
Make-ahead
- • The sauce can be made a day ahead and reheated gently. The tenderloin should be cooked fresh.
Variations
- • Use pork tenderloin instead of beef
- • Add a teaspoon of honey for subtle sweetness
- • Finish with a knob of cold butter for shine