Sautéed Kangaroo Medallions with Wattleseed and Pepperberry Sauce

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

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 drafted and published.

Lean kangaroo medallions seared to medium rare, topped with a rich pan sauce infused with Australian wattleseed and native pepperberry. This Australian-inspired beef recipe, ready in about 30 minutes, pairs kangaroo medallions, sea salt, fresh ground black pepper 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: 20 min Serves 4 Australian cuisine 280 cal/serving

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Ingredients

4 pieces (5 oz each) kangaroo medallions
1 tsp sea salt
1/2 tsp fresh ground black pepper
2 tbsp olive oil
2 tbsp unsalted butter
2 small, finely chopped shallots
1/2 cup red wine
1/2 cup beef broth
1 tsp roasted wattleseed powder
1/2 tsp ground native pepperberry

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Instructions

Step 1: Season 4 kangaroo medallions evenly with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper on both sides.
Step 2: Heat 2 tablespoons olive oil in a heavy skillet over medium-high heat until shimmering. Add the medallions and sear for 3 minutes per side for medium-rare, then transfer to a warm plate.
Step 3: Reduce heat to medium and add 2 tablespoons unsalted butter and 2 finely chopped shallots to the skillet. Sauté for 2 minutes until translucent.
Step 4: Pour in 1/2 cup red wine and 1/2 cup beef broth, scraping the bottom of the pan to loosen browned bits. Stir in 1 teaspoon roasted wattleseed powder and 1/2 teaspoon ground native pepperberry.
Step 5: Simmer the sauce for 5-6 minutes until it thickens and coats the back of a spoon. Return the medallions to the pan to warm for 1 minute.
Step 6: Serve the kangaroo medallions topped with the wattleseed and pepperberry sauce.