Kangaroo Fillet With Pepper Sauce Food

FILET MIGNONS WITH PEPPER CREAM SAUCE

Steps:

• Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
• Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
• Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.

KANGAROO FILLET

Steps:

• Heat the oil in a heavy nonstick pan.
• Rub all sides of the meat w/ the salt, pepper and thyme.
• Mix worcestershire sauce and sugar together and drizzle ONLY HALF over meat; reserving other half.
• Sear meat on high heat quickly on each side (for about 2 minutes each side) to seal juices.
• Reduce heat slightly and cook until just a little pink inside of each piece.
• Stir remaining sauce into pan juices.
• Serve meat with the pan juices.

MARINATED KANGAROO FILLETS

Steps:

• In a bowl, mix everything together except for the sour cream. Place kangaroo fillets in mixture and coat well. Cover the bowl with cling wrap and let marinate for at least 4 hours, turning fillets every so often. When first coming up with this recipe I marinated mine for 14 hours :).
• After marinating. Melt some butter in a hot frying pan and cook fillets for about 8 minutes on each side or to your preferred cookedness. (Depending also on the thickness of the fillets).
• Once fillets have cooked, pour the remaining marinade into the frying pan and bring to the boil, stirring constantly. Add the sour cream and mix well. Salt and pepper to taste and spoon over the kangaroo fillets.
• Serve on a bed of mashed potato and some vegies!

KANGAROO WITH SHIRAZ BUTTER SAUCE

Steps:

• Trim kangaroo of sinew and halve lengthwise. Reserve trimmings for later. Season olive oil with salt and pepper. Rub over each fillet, then cover and chill for 1 hour.
• Start Shiraz Butter sauce and set aside.
• Preheat oven to 200°C.
• Heat a non-stick frying pan over high heat and seal fillets on both sides quickly, until browned. Transfer to a oven-proof pan and roast for 8 minutes. Remove from oven, cover with tin foil and let rest about 10 minutes in a warm place.
• Meanwhile , melt the butter in a frying pan until it starts to foam slightly. Add spinach in all at once. As it starts to wilt add lemon juice and season to taste.
• Mound spinach onto warm serving plates, top with sliced kangaroo. Spoon sauce around and drizzle a bit over the steak.
• Shiraz Butter Sauce: Melt butter and oil in a wide suace pan. Add vegetables and meat trimmings. Stir over medium heat for 5 minutes. Add wine, stock, water and simmer for 20 minutes or until only about 1/2 cup liquid remains. Strain and set aside.
• Once fillets come out of the oven, heat the reserved sauce and add cooking juices from roasting pan. Whisk in the extra butter slowly until emulsified.

KANGAROO FILLET WITH PEPPER SAUCE

Steps:

• Mix the cooking oil and salt on a plate and coat the fillet with the mixture.
• Heat a fry pan over a medium heat.
• Fry the fillet on one side until droplets of pink juice form on the surface.
• Turn the fillet and repeat the process, then remove it from the pan and cover it with foil or a saucepan lid while you are making the sauce.
• Crush the peppercorns roughly and place them in the hot pan.
• Pour the water into the pan and stir to deglaze the pan and incorporate the remaining juices.
• Mix the cornflour with a little water and stir it into the sauce, a little at a time, until the sauce thickens.
• Serve the fillet with the sauce and a green salad.

PEAR AND RED WINE GLAZED KANGAROO FILLET (OR BEEF) WITH MACADAMI

Steps:

• Heat the oil in a large heavy-based pan.
• Season the meat with pepper and cook for 2-3 minutes on each side (for medium rare) or until cooked to desired doneness. Remove meat from the pan to a plate and cover with foil.
• Deglaze the pan with the red wine and pear juice. Add the pears and jelly and continue to cook for 2-3 minutes or until sauce is a glaze consistency. Return kangaroo and add the macadamias to the pan. Coat in the glaze.
• Serve the meat sliced with the remaining glaze spooned over and and around the plate.