AI-generated image
Kangaroo steak with pepperberry sauce
Seared kangaroo fillet with a native pepperberry cream sauce
Kangaroo is a lean, everyday red meat in Australia, sold in supermarkets from Perth to Brisbane and loved by home cooks for its rich, slightly gamey flavour and very low fat. Here the fillets are seared hot and fast and served with a creamy sauce spiced with Tasmanian pepperberry, a native pepper with a warm, fruity heat. Because there's almost no fat, kangaroo dries out if cooked past medium. A common mistake is putting cold meat in a lukewarm pan; it stews instead of searing. Serve rare to medium-rare for best texture, but cook to at least 63 °C for pregnant women, young children and anyone with a weakened immune system. Chef's tip: rest it for as long as you cooked it.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the kangaroo
- 1 ⅓ lb kangaroo filletsat room temperature
- 1 tbsp olive oil
- 1 tsp flaky salt
For the sauce
- ⅔ oz butter
- 1 shallotfinely chopped
- ½ tsp ground Tasmanian pepperberryor 1 tsp crushed black peppercorns
- ¾ cup beef stock
- ½ cup double cream
- 1 tsp thyme leaves
Shop this recipe on Amazon
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Pat the 1 ⅓ lb kangaroo fillets dry, rub with 1 tbsp olive oil and season with 1 tsp flaky salt.
2 minStep 2: Heat a heavy pan over a high heat until smoking. Sear the fillets for 2–3 minutes a side until well browned, then take them out at 52–131°F for rare or 135°F for medium-rare (145°F for medium). Rest on a warm plate, loosely covered, for 8 minutes.
8 minStep 3: Lower the heat, add ⅔ oz butter and 1 shallot and cook for 2 minutes. Add ½ tsp ground Tasmanian pepperberry and stir for 20 seconds.
3 minStep 4: Pour in ¾ cup beef stock and boil for 2 minutes, scraping the pan, then add ½ cup double cream and 1 tsp thyme leaves and simmer until it coats a spoon. Add the resting juices.
4 minStep 5: Slice the kangaroo across the grain and serve with the sauce.
1 min
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 38 g
- Carbs
- 4 g
- Fat
- 14 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kangaroo steak with pepperberry sauce take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of shallot?
- Half an onion per 2 shallots.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Tteokgalbi
Tteokgalbi is rib meat chopped finely, pressed back into neat slabs and grilled, so it's soft enough to eat without struggling with a bone. Two places in South Jeolla claim it: Damyang, the bamboo county, where all-beef patties come with rice steamed in bamboo tubes, and Gwangju's Songjeong district, whose restaurant street near the railway station mixes beef with pork. This home version uses minced beef and pork, seasoned with soy, garlic and pear, then brushed with a soy and honey glaze as it cooks. Serve with rice, lettuce and a few banchan; leftovers are good cold in a lunchbox. Chef's tip: slap the mince against the bowl for a few minutes; it turns sticky and the patties hold together on the grill without any breadcrumbs.
Korean
Char siu
Hanging in long glossy strips in the windows of Guangzhou's siu mei shops, char siu is the roast pork Cantonese families pick up on the way home to put on rice, noodles or into steamed buns. The outside is lacquered, sweet and a little charred at the edges; the inside stays juicy, savoury and faintly scented with five-spice. Shoulder (pork butt) is the cut to use, because its marbling keeps the strips moist through a hot oven. Marinate it overnight in the fridge, roast it the next day and eat it warm with steamed rice and blanched greens, or cold in fried rice and noodle soups. Chef's tip: save the honey for the last ten minutes; brushed on at the start it burns black long before the pork is cooked.
Chinese