Wellington-Inspired Kangaroo Steak with Wattleseed Peppercorn Sauce

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

Seared kangaroo steak served with a creamy peppercorn sauce infused with native wattleseed, a modern twist on classic Wellington flavors. This australian-inspired beef ready in about 25 minutes blends steaks (6 oz each) kangaroo steaks, olive oil, sea salt 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 380 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 380 cal/serving
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Ingredients

Instructions

  1. 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.
  2. Step 2: In the same skillet, melt 2 tbsp unsalted butter and add 2 finely chopped shallots. Sauté for 2 minutes until translucent.
  3. 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.
  4. Step 4: Pour in 1/2 cup beef stock and simmer for 3-4 minutes until reduced by half.
  5. 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.
  6. Step 6: Serve the kangaroo steaks topped with the wattleseed peppercorn sauce immediately.

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Frequently asked questions

How long does Wellington-Inspired Kangaroo Steak with Wattleseed Peppercorn 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 Wellington-Inspired Kangaroo Steak with Wattleseed Peppercorn 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 Wellington-Inspired Kangaroo Steak with Wattleseed Peppercorn 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 Wellington-Inspired Kangaroo Steak with Wattleseed Peppercorn 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 Wellington-Inspired Kangaroo Steak with Wattleseed Peppercorn 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.

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