Difference between revisions of "Kangaroo Fillet"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (One intermediate revision by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | ||
[[Image:Kangaroo Fillet.jpg|right|Kangaroo fillet]] | [[Image:Kangaroo Fillet.jpg|right|Kangaroo fillet]] | ||
== Ingredients == | == Ingredients == | ||
| Line 7: | Line 7: | ||
* 1 tablespoon [[Teriyaki Sauce|Teriyaki sauce]] | * 1 tablespoon [[Teriyaki Sauce|Teriyaki sauce]] | ||
| − | == | + | == Procedures == |
# Heat a griddle or non stick pan and add a little [[oil]] spray. | # Heat a griddle or non stick pan and add a little [[oil]] spray. | ||
# Cook meat quickly on each side for about 2 minutes to seal. | # Cook meat quickly on each side for about 2 minutes to seal. | ||
Latest revision as of 13:55, 15 July 2012
Ingredients
- 1 pound (500 g) kangaroo fillet (or beef rump steak)
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 tablespoon Teriyaki sauce
Procedures
- Heat a griddle or non stick pan and add a little oil spray.
- Cook meat quickly on each side for about 2 minutes to seal.
- Reduce heat slightly and cook until just pink in the center of each piece.
- Stir Teriyaki sauce into pan juices, whisking to combine.
- Serve drizzled with the pan juices.
