Wellington-Inspired Kangaroo Steak with Wattleseed Peppercorn Sauce

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

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 developed and reviewed.

Seared kangaroo steak served with a creamy peppercorn sauce infused with native wattleseed, a modern twist on classic Wellington flavors. This Australian-inspired beef recipe, ready in about 25 minutes, pairs kangaroo steaks, olive oil, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 380 cal/serving

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Ingredients

4 steaks (6 oz each) kangaroo steaks
2 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
2 tbsp green peppercorns in brine
1 tsp ground wattleseed
3/4 cup heavy cream
1/2 cup beef stock
2 tbsp unsalted butter
2 small shallots, finely chopped
2 tbsp brandy or cognac

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Instructions

Step 1: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat. Season 4 kangaroo steaks with 1 tsp sea salt and 1/2 tsp black pepper. Sear the steaks for 2-3 minutes on each side until medium-rare. Remove and rest.
Step 2: In the same skillet, melt 2 tbsp unsalted butter and add 2 finely chopped shallots. Sauté for 2 minutes until translucent.
Step 3: Add 2 tbsp green peppercorns (drained), 1 tsp ground wattleseed, and carefully pour in 2 tbsp brandy. Let it reduce for 1 minute.
Step 4: Pour in 1/2 cup beef stock and simmer for 3-4 minutes until reduced by half.
Step 5: Stir in 3/4 cup heavy cream and cook for another 4 minutes until the sauce thickens and coats the back of a spoon.
Step 6: Serve the kangaroo steaks topped with the wattleseed peppercorn sauce immediately.