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Photo of Kangaroo fillet with roast tomatoes and cauliflower mash by WW

Kangaroo fillet with roast tomatoes and cauliflower mash

Total Time
35 min
15 min
15 min
Serve this kangaroo steak rare or medium-rare with roasted tomatoes and smooth potato and cauliflower mash



1000 g, (1 small), broken into florets


400 g, peeled cut into 2cm cubes

Skim milk

½ cup(s), (125ml) hot

Olive oil

1 tbs


4 clove(s), sliced


250 g, baby truss

Kangaroo, loin fillet, raw

520 g, (buy 650g)


  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.


SERVING SUGGESTION: Salad of 100g mixed leaves, 2 segmented oranges and 1/4 thinly sliced red onion. Drizzle with 1 tbs each of orange juice and olive oil. TIP: Kangaroo meat is naturally low in fat and high in iron and protein. Because of its low fat content, it’s best served rare to medium-rare to stop it from drying out.