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A Taste of Africa from Chikwenya Camp

 
Beef Fillet with Coffee Mushroom Sauce
While 2020 may not have been the 30 year anniversary we had in mind, we are constantly reminded of the incredible journey we’ve taken to get here. Our roots are in Zimbabwe, where in 1990 we joined pioneering walking safari guides in the heart of the bush. One thing we’ve never taken for granted is the power of a fantastic meal after a day’s adventures.

This recipe from Chikwenya Camp in Mana Pools is reminiscent of so many of the things we love about dining on safari. Simple, locally sourced ingredients — in this case beef, coffee and mushrooms — crafted into a delicious, savoury sensation. We hope when you try this at home you will be equally reminded of meals you’ve enjoyed while travelling.

Ingredients


  • 500ml cream

  • 15g butter

  • 150g button mushrooms halved

  • 15ml olive oil

  • 125ml beef stock

  • 50g coffee beans

  • Salt & freshly ground black pepper

  • 2kg whole beef fillet

  • 2-3 sprigs fresh thyme

Method

Bring the cream and coffee beans to a boil and remove from heat and let infuse for at least 2 hours. Preheat the oven to 200°C/390°F/Gas6 and heat a large non-stick pan over high heat until smoking hot.

Sear the fillet in the olive oil on both sides until browned. Remove from the pan and place onto a baking tray. Place a few knobs of butter and thyme on the fillet and roast for 15 – 20 minutes, or until cooked to your liking. Allow to rest for 10 minutes before slicing.

For the sauce — Fry the mushrooms in a little butter over a very high heat until golden. Remove from the pan. Add the coffee infused cream into the same pan and bring to a boil. Return the mushrooms to the pan, add stock and reduce for a few minutes.

Season to taste. Pour sauce over the fillet and serve.
Pool with view, Chikwenya Camp, Mana Pools National Park, Zimbabwe.
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