Macadamia-Crusted Kangaroo Medallions with Wattleseed Sauce

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Seared kangaroo medallions crusted with crunchy macadamia nuts served with a rich and earthy wattleseed cream sauce. This Australian-inspired beef recipe, ready in about 30 minutes, pairs kangaroo medallions, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Australian cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 medallions (5 oz each) kangaroo medallions
1 tsp salt
1/2 tsp black pepper
3/4 cup, finely chopped macadamia nuts
3 tbsp olive oil
2 tbsp unsalted butter
2 small, finely chopped shallots
1/3 cup dry red wine
1/2 cup heavy cream
1 tsp ground wattleseed

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pat dry 4 kangaroo medallions and season both sides with 1 tsp salt and 1/2 tsp black pepper. Press each medallion into 3/4 cup finely chopped macadamia nuts, coating evenly.
Step 2: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until butter foams. Add medallions and sear for 3 minutes per side for medium rare, until nuts are golden and meat is just cooked. Remove and keep warm.
Step 3: In the same skillet, add remaining 1 tbsp olive oil and 2 finely chopped shallots. Sauté for 2 minutes until softened.
Step 4: Pour in 1/3 cup dry red wine, scraping up browned bits, and simmer until reduced by half, about 3 minutes.
Step 5: Stir in 1/2 cup heavy cream and 1 tsp ground wattleseed. Simmer gently for 3-4 minutes until sauce thickens and coats the back of a spoon.
Step 6: Return medallions to the pan, spoon sauce over them, and heat for 1 minute before serving.