Slow-Roasted Kangaroo Steak with Wattleseed Peppercorn Sauce

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

Tender kangaroo steak slow-roasted to tender perfection served with a rich, earthy wattleseed-infused peppercorn sauce inspired by native Australian flavors. This Australian beef recipe, ready in about 40 minutes, pairs kangaroo steaks, olive oil, and salt for a weeknight-friendly dinner. Each serving lands at about 350 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 "Build a week of meals around this recipe" 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.

Ingredients

• 4 steaks (5 oz each) kangaroo steaks
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp dried wattleseed, crushed
• 2 tbsp green peppercorns in brine, drained and crushed
• 2 tbsp butter
• 1 cup beef stock
• 1/2 cup heavy cream
• 2 small shallots, finely chopped
• 1/4 cup red wine

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Instructions

1. Step 1: Preheat oven to 275°F. Rub 4 kangaroo steaks with 2 tbsp olive oil, 1 tsp salt, and 1 tsp black pepper. Place on a wire rack over a baking tray and slow roast for 20-25 minutes until internal temperature reaches 125°F for medium-rare.
2. Step 2: While the steaks roast, melt 2 tbsp butter in a saucepan over medium heat. Add 2 finely chopped shallots and sauté for 3 minutes until translucent and fragrant.
3. Step 3: Stir in 1 tbsp crushed wattleseed and 2 tbsp crushed green peppercorns, cooking for 1 minute to release aromas.
4. Step 4: Pour in 1/4 cup red wine and simmer until reduced by half, about 3-4 minutes.
5. Step 5: Add 1 cup beef stock and simmer for 5 minutes, then stir in 1/2 cup heavy cream and simmer gently until the sauce thickens and coats the back of a spoon, about 4 minutes.
6. Step 6: Remove steaks from oven and rest for 5 minutes. Serve each steak drizzled generously with the wattleseed peppercorn sauce.