Seared Kangaroo Fillet With Illawarra Plum Sauce

Recipe provided to us by
Mark Olive of Midden

Illawarra Plum

Podocarpus elatus

Warrigal Greens

Tetragonia tetragonioides

Old Man Saltbush

Atriplex nummularia


Tasmannia lanceolata


250g kangaroo fillet or beef
100g Illawarra plums or blueberries
2 dsp honey
1 cup red wine
1 dsp butter
1 dsp flour
1 cup water
Native pepper and saltbush, or salt and pepper
2 handfuls warrigal greens, or rocket


Pre-heat oven to 200°C.

To prepare teh sauce, melt butter in a saucepan and stir in the flour. Cook for 3-4 minutes over a medium heat until lightly coloured.

Whisk in the wine and water to achieve a smooth texture.

Add the pepper, Illawarra plums and honey, simmer for 5 minutes.

Coat a frypan with olive oil and sear the fillet until golden brown on the outside.

Place in oven for a further 5 minutes.

While the fillet is cooking, blanch the warrigal greens in boiling water for 40 seconds, remove and squeeze out excess water.

To server, place the warrigal greens on the plate, top with sliced fillet and coat with the plum sauce.


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