Pan-Seared Kangaroo Medallions with Pepperberry Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Lean kangaroo medallions pan-seared to medium rare, served with a spicy and tangy native Australian pepperberry cream sauce. This australian-inspired beef ready in about 25 minutes blends about 4 oz each kangaroo medallions, olive oil, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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: 10 min Cook: 15 min Serves 3 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 6 kangaroo medallions dry and season both sides with 1 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering.
  2. Step 2: Add medallions and sear for 3 minutes per side for medium rare, until a deep brown crust forms. Remove medallions and cover loosely with foil to rest.
  3. Step 3: Reduce heat to medium and add 2 tbsp butter and 1 small finely chopped shallot to the pan. Sauté shallot for 2 minutes until translucent.
  4. Step 4: Stir in 1 tsp crushed dried Tasmanian pepperberries and cook for 30 seconds until fragrant. Pour in 1/2 cup heavy cream and 1 tbsp red wine vinegar, simmering for 3-4 minutes until sauce thickens and coats the back of a spoon.
  5. Step 5: Return kangaroo medallions to the pan for 1 minute to warm through in the sauce. Serve medallions drizzled with pepperberry cream sauce.

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Frequently asked questions

How long does Pan-Seared Kangaroo Medallions with Pepperberry Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Kangaroo Medallions with Pepperberry Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Kangaroo Medallions with Pepperberry Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Kangaroo Medallions with Pepperberry Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Kangaroo Medallions with Pepperberry Sauce?

Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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