Sautéed Kangaroo Fillet with Pepperberry Jus

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

Lean kangaroo fillets pan-seared and served with a rich jus infused with native Australian pepperberries, creating a robust and earthy dish. This australian-inspired beef ready in about 25 minutes pairs fillets (5 oz each) kangaroo fillets, olive oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Cook: 15 min Serves 4 Australian cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Pat dry 4 kangaroo fillets and season both sides with 1 tsp sea salt, 1/2 tsp black pepper, and 1 tsp ground native pepperberries.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the fillets and sear for 3-4 minutes per side for medium-rare, then transfer to a warm plate and cover loosely with foil.
  3. Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the skillet. Add 2 minced shallots and sauté for 2 minutes until softened and fragrant.
  4. Step 4: Pour in 1/2 cup red wine and simmer for 3 minutes to reduce by half, then add 1 cup beef stock and continue to simmer for 5-7 minutes until the sauce thickens and coats the back of a spoon.
  5. Step 5: Return the kangaroo fillets to the pan for 1 minute to warm through in the jus, then serve immediately with the pepperberry sauce spooned over the top.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sautéed Kangaroo Fillet with Pepperberry Jus take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Kangaroo Fillet with Pepperberry Jus?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Sautéed Kangaroo Fillet with Pepperberry Jus?

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 Sautéed Kangaroo Fillet with Pepperberry Jus 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 Sautéed Kangaroo Fillet with Pepperberry Jus?

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