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.
- 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.
I tried my darndest to find kangaroo fillets, but seeing as I live in New England, that wasn't happening. My next choice (ostrich) is usually relatively easy to find, but not, of course, when I actually need it for something. After a week and a half of store-hunting, I realized that I needed to just give up and use filet mignon instead -- so I did. That being said, this was delicious! I cooked this in a cast iron skillet on the stovetop, and it came out perfect. I had bought just under 1lb of filet (2 steaks), so I had one for lunch and put the other away to slice in a salad tomorrow (I wasn't sharing because I made my filet nice and rare, and I wasn't about to cook an expensive piece of steak like that to death to appease well-done loving DH :P). I'll probably cut the pepper amount in half next time, because I found the teaspoon to be a bit strong with the worcestershire, but it was still excellent. I served this with cut grape tomatoes, which I really liked dipped into the juices on the plate. Maybe someday I'll find some kangaroo fillets, and then I'll get to try this recipe on the intended meat. Thanks for posting! :) Made for ZWT5 Australia/NZ -- Bush Tucker Challenge
This was a fabulous way to cook some roo fillets! Simple to prepare and your cooking instructions were great to give a spot on result for anyone who's never cooked it before. I let the meat marinate a little while before cooking and really like the idea of adding the other 50% of the sauce with the pan juice later on, really added to the dish.