Yield: 1 Servings
|2 \N||Red capsicums|
|¼ bunch||Curly endive|
|4 \N||Leaves radicchio lettuice|
|500 grams||Kargaroo fillet|
|1½ \N||Litres strong beef stock|
|1 small||Tomato, diced|
Cut capsicums & eggplant into 1 cm wide strips & roast. Seal kangaroo in a hot frypan with a little buttuer or oil, & finish cooking in a med oven till done. Meanwhile, reduce wine to two Tbls. & add stock.
Continue to reduce to 240 ml total volume. Correct seasoning. Whisk in a little unsalted butter if a richer sauce is required. Rest meat for five minutes in a warm place before carving. To serve, toss lettuce with a little butter in frypan till wilted & soft. Divide evenly between four plated. Carve kangaroo & spread over lettuces.
Arrange roasted vegetables around. Pour sauce over vetables & sprinkle with diced tomato.