Kangaroo Medallions with Mushroom Sauce

Prep 15 min

Time 20 min

Serves 4

What you'll need

1 pack Kangaroo Medallions (4)
2 tbs olive oil

30 g butter
2 tbsp olive oil
1 large brown onion, finely chopped
200 g cup mushrooms, sliced
200 g Swiss brown mushrooms, sliced
2 tbsp plain flour
1 ½ cups beef stock
 cup thickened cream
1 tsp Dijon mustard
2 tbsp chopped flat-leaf parsley
Salt & pepper to taste

How to cook it

  1. Remove kangaroo medallions from fridge 20 minutes prior to cooking
  2. Season with salt and pepper and drizzle with olive oil.
  3. Heat frying pan to medium-high, cook for 2-3 minutes on each side until browned nicely.
  4. Transfer to a pre-heated oven 180C (160C fan-forced) for 6-7 minutes. Remove and cover loosely with foil and rest.
  5. While the medallions are resting, place the pan back on medium heat, add butter and onions and cook until soft.
  6. Add mushrooms. Cook, stirring occasionally for 5 minutes, or until softened. Sprinkle over flour. Cook, stirring for 1 minute.
  7. Add stock, stirring constantly. Bring to boil. Simmer, uncovered over a low heat, for 5 minutes. Stir in cream and mustard. Simmer, stirring occasionally, until thickened slightly. Return and juices meat juices to the pan for extra flavour. Stir in parsley. Season.
  8. Serve Medallions with mushroom sauce, roasted potatoes & brussel sprouts.

– Finishing the medallions off in the oven will ensure an even and juicy result.
– Save time by using a store bought packet sauce and add your own fresh mushrooms or peppercorns.