Pear and Red Wine Glazed Kangaroo Fillet or Beef with Macadami
Elevate your dining experience with this exquisite recipe for Pear and Red Wine Glazed Kangaroo Fillet or Beef, topped with toasted macadamia nuts for a luxurious finishing touch. Perfect for a special occasion, this dish combines the rich, gamey flavor of kangaroo or juicy beef steaks with the sweetness of caramelized pears and a tangy red wine reduction infused with balsamic vinegar and fresh thyme. As the tender meat rests, the pears simmer to perfection, soaking up the deep flavors of the wine glaze, creating a savory-sweet harmony. The toasted macadamias add a delightful crunch to each bite, while the whole dish pairs beautifully with creamy mashed potatoes or rustic crusty bread. With minimal prep time and a balance of elegant flavors, this recipe is sure to impress.
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Recipe Information
Ingredients
- 500 g Kangaroo fillet or beef steak
- 250 ml Red wine
- 2 medium Pears
- 2 tbsp Brown sugar
- 1 tbsp Balsamic vinegar
- 2 tbsp Olive oil
- 2 minced Garlic cloves
- 50 g Macadamia nuts
- 1 tbsp Butter
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Fresh thyme leaves
Instructions
Pat dry the kangaroo fillet or beef steaks with paper towels, and season both sides with salt and black pepper. Set aside.
Peel, core, and slice the pears into thin wedges. Set them aside for later use.
In a small saucepan, heat the red wine over medium heat and stir in the brown sugar until dissolved. Add the balsamic vinegar and let the mixture simmer for 10 minutes or until reduced by half. Set aside.
In a large pan or skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the kangaroo fillet or beef steaks and sear for 2-3 minutes on each side or until browned. Adjust timing for desired doneness. Remove the meat from the pan and let it rest under foil.
In the same pan, add the remaining olive oil and butter. Reduce heat to medium and sauté the minced garlic until fragrant, about 1 minute.
Add the sliced pears to the pan and cook for 4-5 minutes, stirring occasionally, until softened and slightly caramelized.
Pour the red wine reduction over the pears, toss well, and cook for another 2 minutes until the pears are coated in the glaze. Stir in the fresh thyme leaves.
Roughly chop the macadamia nuts and toast them in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat.
Slice the rested fillet or steak into thin slices and arrange on serving plates. Spoon the pear and red wine glaze over the meat and sprinkle with the toasted macadamia nuts.
Serve immediately with your choice of sides, such as mashed potatoes, steamed greens, or crusty bread.
Nutrition Facts
Calories |
1713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 2885 mg | 125% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 58.3 g | ||
| Protein | 115.9 g | 232% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2702 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
