- 4 Kangaroo fillets
- 12 Shallots
- 400 milliliters Australian Red wine
- 2 tablespoons Balsamic vinegar
- 2 tablespoons Vegetable oil
- 20 grams cold Butter
- 450 grams Bok Choy (or pak choi)
Rinse bok choy, cut off lower end of the stems and blanch in boiling salted water for 7 minutes. Remove and rinse in cold water. Peel shallots, halve and cook in red wine and vinegar over high heat until the liquid has reduced by half.
Heat oil in a heavy skillet and sear steaks on each side for 1 minute. Reduce heat and cook the steaks until done, 3 minutes per side. Season with salt and pepper, remove from the pan and wrap in aluminum foil.
Swirl shallots in red wine gravy and stir in butter flakes. Heat sauce and add bok choy to pan to warm up. Cut steaks into wide strips and serve with the sauce and the bok choy.