Kangaroo Fillet

Kangaroo fillet

Ingredients

• 1 pound (500 g) kangaroo fillet (or beef rump steak)
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 tablespoon Teriyaki sauce

Directions

1. Heat a griddle or non stick pan and add a little oil spray.
2. Cook meat quickly on each side for about 2 minutes to seal.
3. Reduce heat slightly and cook until just pink in the center of each piece.
4. Stir Teriyaki sauce into pan juices, whisking to combine.
5. Serve drizzled with the pan juices.