Kangaroo fillet with roast tomatoes and cauliflower mash
2
Points®
Total time: 35 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Serve this kangaroo steak rare or medium-rare with roasted tomatoes and smooth potato and cauliflower mash
Ingredients
Cauliflower
1000 g, (1 small), broken into florets
Potato(es)
400 g, peeled cut into 2cm cubes
Skim milk
½ cup(s), (125ml) hot
Olive oil
1 tbs
Garlic
4 clove(s), sliced
Tomato(es)
250 g, baby truss
Kangaroo, loin fillet, raw
520 g, (buy 650g)
Instructions
1
Steam the cauliflower and potato over a saucepan of boiling water, for 15 minutes or until tender. Drain. Transfer to a large bowl with the milk and mash until smooth. Season with salt and freshly ground black pepper. Cover to keep warm.
2
Meanwhile, heat the oil in a large frying pan over medium-high heat. Cook the garlic and tomatoes for 5 minutes or until the garlic is golden and the tomatoes start to soften. Transfer to a plate.
3
Season the kangaroo with salt and freshly ground black pepper. Increase heat to high and cook the kangaroo, turning, for 1-2 minutes or until well browned. Transfer to a plate and cover with foil. Set aside to rest for 3-5 minutes.
4
Serve the kangaroo with garlic and tomatoes, and the cauliflower and potato mash.
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