Best 3 Pear And Red Wine Glazed Kangaroo Fillet Or Beef With Macadami Recipes
**Unveiling a Culinary Masterpiece: Pear and Red Wine Glazed Kangaroo Fillet or Beef with Macadamia Nuts**
Indulge in a symphony of flavors with the Pear and Red Wine Glazed Kangaroo Fillet or Beef with Macadamia Nuts, a dish that tantalizes the taste buds and elevates the dining experience. This exquisite creation features tender kangaroo fillet or beef, lovingly glazed in a rich and flavorful sauce made from juicy pears, velvety red wine, and aromatic spices. The macadamia nuts add a delightful crunch and nutty flavor, creating a textural contrast that elevates the dish to new heights. Accompanied by a medley of roasted vegetables and creamy mashed potatoes, this culinary masterpiece promises an unforgettable gastronomic adventure. But that's not all! The article also features variations of this tantalizing recipe, including a succulent Pear and Red Wine Glazed Pork Tenderloin, a hearty Pear and Red Wine Braised Short Ribs, and a delectable Pear and Red Wine Risotto. Prepare to embark on a culinary journey that will leave you craving for more.
BEEF TENDERLOIN WITH RED WINE GLAZE
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 12 to 16 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- For the cippolini onions: Slice off the root end of the cippolinis. Put the cippolinis on a sheet pan and bake for 10 minutes in their skins. Remove from the oven, allow to come to room temperature, peel and reserve.
- For the beef tenderloin: Tie the beef tenderloin and season it generously with salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil, then the tenderloin. Sear in the skillet on all sides, about 2 minutes per side. Arrange the onions, garlic, thyme and carrots around the beef and add 2 tablespoons butter. Transfer to the oven and roast until the internal temperature registers 125 degrees F, about 15 minutes.
- Remove the tenderloin from the skillet and let rest. Add 1 cup each of the beef stock and wine to the vegetables, along with the cippolini onions, and bring to a simmer, basting the vegetables occasionally. Cook until the liquid begins to reduce and thicken, about 15 minutes. Remove and reserve the carrots and cippolini onions and strain the liquid into a clean medium saucepan.
- Add the remaining beef stock and red wine to the liquid in the saucepan and cook over medium-high heat until it reaches a glaze-like consistency, 10 to 15 minutes. Reduce the heat and, while whisking, add remaining 2 tablespoons of butter. Whisk until the butter is fully absorbed and the glaze has a nice sheen. Season with salt and pepper.
- Cut tenderloin in half and submerge each piece in the red wine glaze, coating well. Remove beef, take off string and slice into 1-inch pieces. Arrange sliced beef on a platter and top with the reserved carrots, cippolini onions and watercress.
PEAR AND RED WINE GLAZED KANGAROO FILLET (OR BEEF) WITH MACADAMI
An elegant dish suitable to serve for company. Simple to prepare. Original recipe was from the Australian Macadamia Society. Serves four as a main meal. I've noticed that my olocal supermarket is now stocking a fairly extensive range of kangaroo cuts.
Provided by Jubes
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large heavy-based pan.
- Season the meat with pepper and cook for 2-3 minutes on each side (for medium rare) or until cooked to desired doneness. Remove meat from the pan to a plate and cover with foil.
- Deglaze the pan with the red wine and pear juice. Add the pears and jelly and continue to cook for 2-3 minutes or until sauce is a glaze consistency. Return kangaroo and add the macadamias to the pan. Coat in the glaze.
- Serve the meat sliced with the remaining glaze spooned over and and around the plate.
KANGAROO FILLET
I ate kangaroo tenderloin at a local restaurant. It is soooo tender and delicious, much like beef tenderloin, but w/ more flavor, IMO. Works for the broiler, too.
Provided by Parsley
Categories Wild Game
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a heavy nonstick pan.
- Rub all sides of the meat w/ the salt, pepper and thyme.
- Mix worcestershire sauce and sugar together and drizzle ONLY HALF over meat; reserving other half.
- Sear meat on high heat quickly on each side (for about 2 minutes each side) to seal juices.
- Reduce heat slightly and cook until just a little pink inside of each piece.
- Stir remaining sauce into pan juices.
- Serve meat with the pan juices.
Tips:
- Choose the right cut of meat: Kangaroo fillet or beef tenderloin are both excellent choices for this dish. Make sure the meat is trimmed of any excess fat and silver skin.
- Marinate the meat: Marinating the meat in red wine, garlic, rosemary, and thyme helps to tenderize it and infuse it with flavor.
- Sear the meat: Searing the meat in a hot pan helps to create a flavorful crust and lock in the juices.
- Glaze the meat: The pear and red wine glaze is what makes this dish truly special. Be sure to reduce the glaze until it is thick and syrupy.
- Serve the meat: Kangaroo fillet or beef tenderloin can be served rare, medium-rare, or medium. Be sure to let the meat rest for a few minutes before slicing and serving.
Conclusion:
Pear and red wine glazed kangaroo fillet or beef with macadamia is a delicious and elegant dish that is perfect for a special occasion. The combination of sweet and savory flavors is sure to impress your guests.
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