Kangaroo Steak Diane

Cook Time 30 minutes

Servings 4


2 tbsp extra virgin olive oil

500g kangaroo fillet

1 knob of butter

1 French shallot, finely sliced

1 clove of garlic, finely chopped

1 tsp tomato paste

2 tbsp brandy

150ml beef or chicken stock

1 tbsp Worcestershire sauce

150ml cream

4 sprigs parsley, finely chopped

Salt & pepper


Remove kangaroo fillets from the fridge 30 minutes before cooking to bring to room temperature. Pat dry with some paper towel and drizzle over olive oil and season with salt and pepper. Heat a pan over high heat and fry the steaks for 3-4 minutes on each side for medium-rare. Remove, loosely cover with foil and rest.

While the fillets are resting, place the pan back on the heat, add the butter, shallot and garlic and cook for a minute to caramelise. Add the paste and stir with a wooden spoon to combine. Add the brandy and deglaze before adding the stock. Bring to the boil and reduce by 1/3 then add the Worcestershire sauce followed by the cream. Check the seasoning and then add the parsley.

Cut the kangaroo into thick slices. Return any juice to the sauce to mix through to give an even better flavour to the sauce. Pour sauce on a platter and arrange fillets on top. Serve with simple chips and sautéed spinach.


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