2 x K-ROO kangaroo fillets
1 tsp olive oil
3 tbs black peppercorns, crushed in a mortar and pestle
25g butter
2 French shallots, thinly sliced
2 tbsp brandy
200ml beef stock
100ml thickened cream
Pinch of Salt
1 large handful of baby spinach leaves
1 small zucchini, peeled to make ribbons
Splash of red wine vinegar
1 baguette
weekend
lunch
Pepper Roo Sandwich
What you'll need
How to cook it
Spread the crushed peppercorns over a plate. Season the fillets with salt and roll in the peppercorns to completely coat.
Heat oil in a pan over a medium to high heat and fry the steak for 2-3 minutes on each side, turning frequently. Remove and rest. In the same pan add the butter and shallots and fry until golden then deglaze with brandy. Add the stock and bring to the boil. Reduce by 1/3 and then add the cream. Simmer again for a minute or until the sauce thickens.
Dress the spinach and zucchini with a splash of vinegar, oil and salt.
Cut the baguette in half horizontally with a serrated knife. Drizzle sauce over the baguette. Thinly slice the fillets and lay on the bottom piece of baguette and drizzle with more sauce. Garnish with the salad and sandwich together.