By Chef JohnMark, known fondly as JM – Mara Toto Tree Camp Headchef
“This dish is special and close to my heart because it brings together everything I love about cuisine that is both comforting and refined.
The grilled beef fillet is prepared to highlight its rich natural flavour, then paired with a velvet pepper sauce that adds warmth, depth and a subtle touch of spice. I chose fondant potato for its buttery softness and delicate texture, while the steak zucchini brings freshness and balance to the plate. A crispy carrot garnishes the dish with a gentle crunch, a hint of sweetness and vibrant colour.
The inspiration behind this creation comes from my favourite style of cooking from my community of nomads, as well as being the most complimented dish from the guests. Transforming simple, high-quality ingredients into something elegant, satisfying, and memorable through careful preparation and attention to detail. Every element on the plate is thoughtfully designed to complement the others, creating a dining experience that feels both comforting and sophisticated.” – Chef JM
Ingredients
Beef
- 2 beef fillets or medallions
- Salt
- Black pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 2 garlic cloves
- Fresh thyme or rosemary
Pepper Cream Sauce
- 1 tbsp butter
- 1 tsp crushed black pepper
- 1 garlic clove minced
- 1 finely chopped small onion
- ½ cup beef stock
- ½ cup fresh cream
- 1 tsp Dijon mustard
- Salt to taste
Potato Fondant
- 2 large potatoes
- 2 tbsp butter
- 1 tbsp oil
- 1 cup chicken or beef stock
- Thyme
- Salt and pepper
Grilled Zucchini Steak
- 1 zucchini
- Olive oil
- Salt
- Black pepper
- Paprika
Crispy Carrot Garnish
- 1 carrot julienned
- Cornstarch
- Oil for frying
- Salt
Crunchy garnish on top
- Thin-sliced radish
- Vegetables
- Tender stem broccoli or broccolini
- Butter
- Salt
Instructions
Potato Fondant
- Cut potatoes into thick cylinders,
- Season with salt and pepper,
- Heat oil in a pan and sear both sides until golden.
- Add butter and thyme.
- Pour in stock until halfway covered potatoes.
- Bake at 180°C for 25–30 minutes until soft inside.
Beef Medallions
- Season the beef with salt and pepper.
- Heat oil in a hot pan.
- Sear beef 3–4 minutes each side.
- Add butter, garlic, and thyme.
- Baste continuously.
- Rest the meat before plating.
Pepper Cream Sauce
- Melt butter in a pan.
- Sauté onion and garlic until soft.
- Add crushed pepper.
- Pour in beef stock and reduce slightly.
- Add cream and mustard.
- Simmer until silky and thick.
Zucchini Steak
- Slice zucchini lengthwise.
- Brush with olive oil.
- Season with paprika, salt, and pepper.
- Grill until charred lines appear.
Crispy Carrot Nest
- Julienned carrots into thin strips.
- Dust lightly with cornstarch.
- Fry until crispy and golden.
- Drain on a paper towel.
Broccolini
- Blanch in salted water for 1 minute.
- Sauté lightly in butter.
Plating
- Swipe pepper cream sauce across the plate.
- Place grilled zucchini on both sides.
- Arrange beef medallions on the sauce.
- Add potato fondant to the centre.
- Place broccolini in front.
- Top beef with crispy carrot nest and radish slices.
- Finish with curried seeds, beet humus, or micro herbs.
“Our Mara Toto Tree Camp, having opened in July 2024, is set along the river’s edge and tucked into the canopy of some of the most spectacular ebony trees.
Its position creates a hidden haven to retire to between exciting Maasai Mara safari drives. It is ideal for those who want to experience Africa the way we have for many years, just better!”
– Dereck Joubert
