Beef tenderloin pounded very thin, quickly seared and topped with creamy beans, tomatillo salsa verde and melted cheese. The meat stays juicy beneath the layers while serrano chili provides a clean kick. Hearty, Mexican and meant to be served hot.
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Heat the comal over medium-high heat and roast the tomatillos, serrano chili, about 60% of the white onion, and half of the garlic for 6 to 8 minutes, turning as needed, until blistered and the tomatillos are soft. Blend with the cilantro, half of the water, and one quarter of the salt. Transfer to a medium pot and cook for 5 minutes, until the salsa is bright green and lightly thickened.
Heat about 40% of the vegetable oil in a nonstick skillet. Cook the remaining onion and garlic for 2 minutes, until softened. Add the cooked beans, remaining water, and another quarter of the salt; mash with a cooking spoon and cook for 5 minutes, until the beans are thick, creamy and easy to spread.
Divide the beef tenderloin into 4 portions of 180 g. Butterfly each portion between clean surfaces and pound with a meat mallet to about 5 mm thick, broad and even. Season both sides with the remaining salt and ground black pepper. Heat the griddle with the remaining oil and cook each beef sheet for 1 to 2 minutes per side, just until well browned and still juicy.
Place the beef sheets on a baking tray. Spread each with a layer of beans, spoon the hot salsa verde over them, and finish with the Manchego cheese. Broil in a very hot oven for 3 to 4 minutes, until the cheese is melted and lightly browned, without overcooking the beef. Serve immediately. And that's it! A proper beef sábana: thin, juicy and generously layered with beans, green salsa and cheese. 🌶️
