Kangaroo Fillet With Pepper Sauce Recipes

FILET MIGNONS WITH PEPPER CREAM SAUCE

Filet Mignons With Pepper Cream Sauce image

These luscious steaks' peppery bite is tamed with a velvety cream sauce.

Provided by goodeets7

Categories World Cuisine Recipes European French

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

¼ cup coarsely crushed black peppercorns
4 (6 ounce) 1 1/2 inch thick filet mignon steaks
salt to taste
1 tablespoon butter
1 teaspoon olive oil
⅓ cup beef broth
1 cup heavy cream

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.

Nutrition Facts : Calories 548.6 calories, Carbohydrate 4.9 g, Cholesterol 175.8 mg, Fat 46.7 g, Fiber 1.3 g, Protein 27.5 g, SaturatedFat 23.8 g, Sodium 209.2 mg, Sugar 0.1 g

KANGAROO WITH SHIRAZ BUTTER SAUCE

Kangaroo With Shiraz Butter Sauce image

Make and share this Kangaroo With Shiraz Butter Sauce recipe from Food.com.

Provided by Lee_tah

Categories Wild Game

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3 (400 g) kangaroo fillets, about 400g each
2 tablespoons olive oil
salt & pepper
20 g butter
1 bunch Baby Spinach, washed
1/4 cup lemon juice
20 g butter
1 tablespoon olive oil
150 g shallots, finely chopped
1 small carrot, finely chopped
1 stick celery, finely chopped
250 ml shiraz wine
1 1/2 cups beef stock
1 cup water
50 g butter, extra

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.

Nutrition Facts : Calories 208.7, Fat 19.2, SaturatedFat 8.7, Cholesterol 32.1, Sodium 341.4, Carbohydrate 8.2, Fiber 1.6, Sugar 1, Protein 3.2

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