An original recipe from Neil McCarthy, Executive Chef of the Mount Kenya Safari Club

At the Club, this dish is served with Parmentier potatoes, diced parsnips, smoked bacon and grilled vegetable ribbons.

In the hotel, they usually cook the beef on a round metal plate on which flat bread is cooked, but a good grill pan or even the barbecue will work nicely.

- Jacline, Memories of Africa

1. in a skillet, sauté the onions and garlic in butter; when the onions turn translucent, add the mustard and béchamel sauce and combine well; season and let cool;
2. add the beaten egg white and bacon;
3. season the beef with salt, pepper and paprika; place in a non-stick pan, pressing down so that the meat sits flat;
4. spread the onion mixture over the steaks; grill over high heat for 10 minutes until the "soufflé" is glazed;
5. cook the lentils in a pan in the broth or veal stock until they are cooked (between 30 and 60 minutes for brown lentils); flavor with a little red wine to taste;
6. poach the apricots in about 125 ml (1/2 cup) orange juice and 1 tbsp. sherry; drain, cut into strips and mix into the lentils; sprinkle with chervil;
7. place the lentils onto a hot plate; place the sirloin on top; garnish with vegetables and serve hot.