Pear And Red Wine Glazed Kangaroo Fillet Or Beef With Macadami Recipes

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PEAR AND RED WINE GLAZED KANGAROO FILLET (OR BEEF) WITH MACADAMI



Pear and Red Wine Glazed Kangaroo Fillet (Or Beef) With Macadami image

An elegant dish suitable to serve for company. Simple to prepare. Original recipe was from the Australian Macadamia Society. Serves four as a main meal. I've noticed that my olocal supermarket is now stocking a fairly extensive range of kangaroo cuts.

Provided by Jubes

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon macadamia nut oil (can substitute olive oil)
1/2 cup roasted macadamias (whole or halved)
600 g thick loin kangaroo fillets (can substitute beef or venison)
fresh ground black pepper
1/2 cup red wine
1 fresh pear, peeled and cut into slices (can use a canned pear)
1/4 cup pear juice (or juice from the canned fruit)
2 tablespoons red currant jelly or 1 tablespoon cranberry jelly

Steps:

  • Heat the oil in a large heavy-based pan.
  • Season the meat with pepper and cook for 2-3 minutes on each side (for medium rare) or until cooked to desired doneness. Remove meat from the pan to a plate and cover with foil.
  • Deglaze the pan with the red wine and pear juice. Add the pears and jelly and continue to cook for 2-3 minutes or until sauce is a glaze consistency. Return kangaroo and add the macadamias to the pan. Coat in the glaze.
  • Serve the meat sliced with the remaining glaze spooned over and and around the plate.

BEEF TENDERLOIN WITH RED WINE GLAZE



Beef Tenderloin with Red Wine Glaze image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 12 to 16 servings

Number Of Ingredients 12

1 pound cippolini onions
One 6- to 7-pound beef tenderloin, trimmed
Sea salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 onions, roughly diced
1 head of garlic, cut in half
1 bunch fresh thyme
10 medium carrots, peeled
4 tablespoon unsalted butter
1 quart beef stock
One 750-milliliter bottle red wine
Watercress, for garnish

Steps:

  • Preheat oven to 400 degrees F.
  • For the cippolini onions: Slice off the root end of the cippolinis. Put the cippolinis on a sheet pan and bake for 10 minutes in their skins. Remove from the oven, allow to come to room temperature, peel and reserve.
  • For the beef tenderloin: Tie the beef tenderloin and season it generously with salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil, then the tenderloin. Sear in the skillet on all sides, about 2 minutes per side. Arrange the onions, garlic, thyme and carrots around the beef and add 2 tablespoons butter. Transfer to the oven and roast until the internal temperature registers 125 degrees F, about 15 minutes.
  • Remove the tenderloin from the skillet and let rest. Add 1 cup each of the beef stock and wine to the vegetables, along with the cippolini onions, and bring to a simmer, basting the vegetables occasionally. Cook until the liquid begins to reduce and thicken, about 15 minutes. Remove and reserve the carrots and cippolini onions and strain the liquid into a clean medium saucepan.
  • Add the remaining beef stock and red wine to the liquid in the saucepan and cook over medium-high heat until it reaches a glaze-like consistency, 10 to 15 minutes. Reduce the heat and, while whisking, add remaining 2 tablespoons of butter. Whisk until the butter is fully absorbed and the glaze has a nice sheen. Season with salt and pepper.
  • Cut tenderloin in half and submerge each piece in the red wine glaze, coating well. Remove beef, take off string and slice into 1-inch pieces. Arrange sliced beef on a platter and top with the reserved carrots, cippolini onions and watercress.

KANGAROO FILLET



Kangaroo Fillet image

I ate kangaroo tenderloin at a local restaurant. It is soooo tender and delicious, much like beef tenderloin, but w/ more flavor, IMO. Works for the broiler, too.

Provided by Parsley

Categories     Wild Game

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb kangaroo fillet (tenderloin steak)
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon thyme
1 teaspoon fresh ground pepper
4 tablespoons Worcestershire sauce
1/4-1/2 teaspoon sugar

Steps:

  • Heat the oil in a heavy nonstick pan.
  • Rub all sides of the meat w/ the salt, pepper and thyme.
  • Mix worcestershire sauce and sugar together and drizzle ONLY HALF over meat; reserving other half.
  • Sear meat on high heat quickly on each side (for about 2 minutes each side) to seal juices.
  • Reduce heat slightly and cook until just a little pink inside of each piece.
  • Stir remaining sauce into pan juices.
  • Serve meat with the pan juices.

KANGAROO STEAKS IN RED WINE SAUCE



Kangaroo Steaks in Red Wine Sauce image

Juicy tender steaks (sliced) in rich creamy sauce

Provided by julesegw

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Combine wine, chives, garlic and onion in bowl. Add kangaroo meat, toss until coated. cover with plastic wrap. Refrigerate for at least 2 hours or overnight. Remove meat from marinade, drain. Reserve marinade.
  • Heat oil in pan; add meat. Cook over high heat 2 minutes to seal sides, turning. For rare meat, cook 2 more minutes. For medium meat, reduce heat to medium, continue cooking for 3 minutes. (If using steaks cook for 3-4 minutes, turning occasionally.) **Note: Kangaroo meat has a very low fat content and will become dry if overcooked. Cook it to rare or medium stage only and leave for a few minutes before serving. This will produce tender, juicy kangaroo meat.**
  • Remove meat from pan. Cover and keep warm. Add reserved marinade and cream to pan juices, bring to boil. Reduce heat to low and simmer uncovered 3 minutes or until sauce has reduced and thickened. Return meat to heated sauce in pan if further cooking/warming required - do not re-fry or heat in microwave!!
  • Slice cooked fillets thinly and serve with warm sauce. Suggestion: Serve with mashed (or crushed sweet) potato and fresh vegetables

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