quick and
simple

Kangaroo Fillet with Herb Butter, Roasted Baby Carrot, Beetroot & Lentil Salad

with Anchovy Butter & Baby Vegetable Salad

Prep 20min

Time 30min

Serves 6

What you'll need

1 tbsp olive oil

500g kangaroo fillet

Sea salt and freshly ground black pepper

Lemon & herb butter

100g unsalted butter, softened

1 tsp lemon juice

2 tsp chopped flat leaf parsley

pinch sea salt

Roasted carrot, beetroot, lentil & salad

¼ cup olive oil

1 bunch baby beetroot, washed & trimmed

1 bunch baby carrots, washed & trimmed

4 cloves garlic

½ cup tinned brown lentils

100g walnuts, roasted

½ bunch parsley

60 ml olive oil

20 ml red wine vinegar

sea salt and freshly ground black pepper

Nutritional information

Fats: 25.8g

Calories: 382

How to cook it

  1. Preheat oven to 200°C (180°C fan-forced) and line a baking tray with baking paper.
  2. Beat butter in a food processor until light and fluffy. Add lemon juice, parsley and sea salt and blitz until well combined. Shape into a log, wrap in plastic wrap and chill in the fridge for 2 hours.
  3. Place beetroot, carrots, garlic and olive oil together on a roasting tray, mixing until well coated in oil. Place tray in preheated oven and cook for 30 minutes or until beetroot is tender. Remove from oven and allow to cool.
  4. For the dressing, combine the peeled roasted garlic, olive oil, vinegar, salt and pepper together in a screw top jar, shaking until well combined.
  5. Heat oil in large non-stick frying pan over a medium-high heat. Season kangaroo with salt and pepper, cook for 4-5 minutes on each side for a medium-rare finish, or to your liking.