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Ingredientes
- 2 x Red capsicums
- 1 med Eggplant
- 1/4 bn Curly endive
- 4 x Radicchio lettuce leaves
- 1 1/8 lb Kargaroo fillet
- 5/8 c. Claret
- 6 1/3 c. Strong beef stock Salt to taste Freshly-grnd black pepper to taste Unsalted butter as needed
- 1 sm Tomato diced
Direcciones
- Cut capsicums and eggplant into 1/2-inch wide strips and roast. Sear kangaroo in a warm frypan with a little butter or possibly oil, and finish cooking in a medium oven until done.
- Meanwhile, reduce wine to two Tbsp. and add in stock. Continue to reduce to about 1 c. total volume. Correct seasoning. Whisk in a little unsalted butter if a richer sauce is required. Rest meat for five min in a hot place before carving.
- To serve, toss lettuces with a little butter in frypan until wilted and soft. Divide proportionately between four plates. Carve kangaroo and spread over lettuces. Arrange roasted vegetables around. Pour sauce over vetables and sprinkle with diced tomato.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 740g | |
| Calories 250 | |
| Calories from Fat 10 | 4% |
| Total Fat 1.15g | 1% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 37mg | 2% |
| Potassium 1465mg | 42% |
| Total Carbs 33.65g | 9% |
| Dietary Fiber 17.4g | 58% |
| Sugars 11.94g | 8% |
| Protein 6.21g | 10% |
