Pan-Seared Kangaroo Medallions with Wattleseed Pepper Sauce

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

Lean kangaroo medallions pan-seared and served with a rich, peppery sauce infused with native wattleseed for an earthy, spicy finish. This australian-inspired beef ready in about 25 minutes blends 5 oz each kangaroo medallions, sea salt, black pepper 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 280 calories and feeds 4, 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 4 Australian cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Season 4 kangaroo medallions, 5 oz each, with 1 tsp sea salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Add medallions and sear for 3 minutes each side for medium-rare, until a dark crust forms. Remove from pan and keep warm.
  3. Step 3: Reduce heat to medium and add 2 finely chopped shallots to the pan. Sauté for 2 minutes until translucent.
  4. Step 4: Stir in 1 tsp ground wattleseed and cook for 1 minute until fragrant.
  5. Step 5: Pour in 1 cup beef broth and 1/2 cup red wine, scraping up browned bits. Simmer for 5-7 minutes until sauce reduces by half and thickens.
  6. Step 6: Remove pan from heat and whisk in 2 tbsp unsalted butter until glossy.
  7. Step 7: Spoon the wattleseed pepper sauce over the kangaroo medallions and serve immediately with your choice of sides.

Frequently asked questions

How long does Pan-Seared Kangaroo Medallions with Wattleseed Pepper 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 Wattleseed Pepper 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 Wattleseed Pepper 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 Wattleseed Pepper Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Wattleseed Pepper 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.

Related recipes