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Ингредиенты
- 4 x 200 g Kangaroo fillet cut into thin medallions
- 4 Tbsp. clarified butter
- 3 Tbsp. balsamic vinegar
- 1/3 c. c. of red wine
- 1 Tbsp. seeded mustard
- 1 Tbsp. French mustard
- 1 Tbsp. softened butter mixed with
- 1 Tbsp. flour
- 2 Tbsp. minced parsley salt and pepper to taste.
Инструкции
- Trim meat and slice into thin medallions and hit a few times with the cleaver to make thin. Allow about 3 pcs per person (about 50 g each). Toss in flour.
- Heat clarified butter in a large pan. When warm add in kangaroo medallions and cook quickly to seal both sides. Remove from pan and keep hot while you make the sauce. It may be necessary to fry in two batches, depending on the size of your pan. Do not overcrowd the pan - the meat should always fry, do not let it stew.
- Mix mustards into the wine. Mix extra softened butter with 1 Tbsp. flour to a soft paste (this is used to thicken sauce at the end).
- Tip out leftover butter from the frying pan. Add in vinegar to warm pan and bring to the boil. Add in wine and boil quickly till reduced by half. Finally add in grated onion and thicken sauce by whisking in dobs of the butter mix, stirring till sauce thickens. Boil for a few min and then add in minced parsley. Pour over the medallions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 4 servings | |
| Calories 167 | |
| Calories from Fat 129 | 77% |
| Total Fat 14.72g | 18% |
| Saturated Fat 9.14g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 191mg | 8% |
| Potassium 55mg | 2% |
| Total Carbs 4.46g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.0g | 1% |
| Protein 0.75g | 1% |
