Entree: Australia – Central Culinary Region – Kangaroo Fillet (Lean kangaroo meat fillets, simply seared and served rare to medium-rare with a red wine jus or herb butter)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 5 min

Total 25 min

Ingredients

- 4 kangaroo fillets, approx. 6 oz (170 g) each
- 1 tbsp (15 ml) olive oil for patting and seasoning
- Salt and freshly ground black pepper
- 2 tbsp (30 ml) olive oil for searing
- 2 tbsp (30 g) unsalted butter
- 2 cloves garlic, crushed
- 1 tsp (2 g) fresh thyme leaves or 1/2 tsp (0.5 g) dried thyme
- 1/2 cup (120 ml) dry red wine
- 1/2 cup (120 ml) beef or veal stock
- 1 tbsp (15 ml) balsamic vinegar or 1 tbsp (15 ml) red wine vinegar
- 1 tbsp (15 g) cold butter, diced, to finish the sauce (optional)
- Lemon wedges or roasted root vegetables for serving (optional)

Instructions

1. Remove fillets from the refrigerator 20–30 minutes before cooking and pat dry. Lightly brush with 1 tbsp (15 ml) olive oil and season both sides with salt and plenty of black pepper.
2. Heat 2 tbsp (30 ml) olive oil in a heavy skillet over high heat until just smoking. Add fillets and sear undisturbed for 2–3 minutes per side for rare to medium-rare, depending on thickness (internal temperature about 120–130°F / 49–54°C for rare to medium-rare).
3. During the last 1 minute of cooking, add 2 tbsp (30 g) unsalted butter, crushed garlic, and thyme to the pan, spooning the melted butter over the fillets to baste. Remove fillets and let rest on a warm plate for 5 minutes.
4. Pour off excess fat from the pan, keeping browned bits. Add red wine to deglaze over medium heat, scraping up fond, and reduce by about half, 2–3 minutes.
5. Add beef stock and balsamic vinegar, then simmer until the sauce is glossy and reduced to a spoon-coating consistency, about 4–6 minutes. Off the heat, swirl in 1 tbsp (15 g) cold butter if using, and season to taste.
6. Slice fillets against the grain, arrange on warmed plates, and spoon the red wine jus over the meat. Serve with lemon wedges or roasted vegetables.