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Made by: Samson Sibanda, Head Chef at Ngoma Safari Lodge in Botswana. 


  • 200g fresh beef fillet, roughly 8cm long
  • 2 tspn mustard
  • 1 cup of crushed black peppercorns
  • 1/2 cup chopped thyme
  • Pinch of salt


  1. Mix the mustard, thyme, salt and pepper in a bowl
  2. Place the fillet in the mixture for 4 hours
  3. On a flat hot grill place your fillet for than 30  seconds making sure the fillet is rare.
  4. Wrap the fillet in a plastic wrap & chill in the freezer for approximately 1 hour.
  5. Place the lettuce leaves on a serving plate and slice the carpaccio very thinly and put it neatly on top of the lettuce bed.
  6. Garnish with leeks (deep fried) and drizzle with some basil pesto and or balsamic reduction sauce

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