Ingredients for Pear And Red Wine Glazed Kangaroo Fillet Or Beef With Macadami
- Macadamia Nut Oil
- 1/2 cup macadamia nuts, roughly chopped
- Kangaroo Fillets
- Fresh Ground Black Pepper
- 1/2 cup dry red wine (e.g., Cabernet Sauvignon)
- Fresh Pear
- 1/4 cup pear juice (freshly squeezed or from a bottle)
- Red Currant Jelly
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How to Make Pear And Red Wine Glazed Kangaroo Fillet Or Beef With Macadami
- Pat the kangaroo (or beef) fillet dry with paper towels and season generously with salt and freshly ground black pepper.
- Heat the olive oil in a large heavy-based pan over medium-high heat. Once hot, sear the fillet for 2-3 minutes per side, or until a deep brown crust forms and the meat is cooked to your desired doneness (internal temp of 130-140°F for medium-rare).
- Remove the meat from the pan and set aside on a plate, tenting loosely with foil to keep warm.
- Pour the red wine into the pan and scrape up any browned bits from the bottom (this is called deglazing). Add the pear juice and bring to a simmer, scraping up any remaining bits.
- Add the diced pears and pear jelly to the pan. Simmer for 2-3 minutes, or until the sauce slightly thickens into a glaze consistency.
- Return the kangaroo (or beef) fillet to the pan. Add the chopped macadamia nuts.
- Spoon the glaze over the meat, coating it evenly. Cook for another minute or two to allow the nuts to toast slightly and the meat to absorb some of the glaze.
- Remove from heat. Slice the meat and serve immediately, spooning the remaining glaze over and around the sliced fillet.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
41g
Fat
10g
Carbs
5g
