Entree: Australia – South Australia – Kangaroo Fillet with Pepperberry Sauce (Seared lean kangaroo fillets served with a creamy native pepperberry sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 10 min

Total 35 min

Ingredients

- 4 kangaroo fillets, approx. 6 oz (170 g) each, trimmed of silver skin
- Salt and freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter, divided
- 1 small shallot, finely chopped (about 1.5 oz / 45 g)
- 1/3 cup (80 ml) dry red wine
- 1 cup (240 ml) beef stock
- 1/2 cup (120 ml) heavy cream
- 1 tsp (5 g) ground Tasmanian pepperberry (or ground mixed native pepperberries)
- 1/4 tsp (1 g) crushed dried pepperberries or 6 crushed fresh pepperberries (if available)
- 1 tsp (5 ml) Worcestershire sauce or 1 tsp (5 ml) soy sauce
- 1 tsp (5 g) cold butter to finish the sauce (optional)
- Fresh parsley or micro herbs for garnish

Instructions

1. Pat the kangaroo fillets dry and season both sides generously with salt and freshly ground black pepper. Let sit at room temperature 10–15 minutes.
2. Heat a heavy skillet over high heat until very hot. Add 2 tbsp (30 ml) olive oil and 1 tbsp (15 g) butter. Sear the fillets 1.5–2 minutes per side for rare–medium-rare (internal temp ~125–130°F / 52–54°C), adjusting time for thickness. Remove fillets to a warm plate to rest and tent loosely with foil.
3. Lower heat to medium and add the remaining 1 tbsp (15 g) butter to the pan. Sauté the chopped shallot until soft, about 1–2 minutes.
4. Deglaze the pan with 1/3 cup (80 ml) dry red wine, scraping up browned bits. Reduce by half, about 1–2 minutes.
5. Add 1 cup (240 ml) beef stock, 1 tsp (5 ml) Worcestershire sauce and the pepperberry (ground and crushed). Simmer until reduced by about one-third, 3–4 minutes.
6. Stir in 1/2 cup (120 ml) heavy cream and simmer gently until the sauce thickens to coat the back of a spoon, 2–3 minutes. Taste and adjust seasoning; whisk in 1 tsp (5 g) cold butter for gloss if desired.
7. Return kangaroo fillets to the pan briefly to warm through (30 seconds), or slice and spoon sauce over the fillets. Garnish with chopped parsley or micro herbs and serve immediately.