Paroo Kangaroo Fillet with Anchovy Butter served with Roasted Baby Carrot, Beetroot and Walnut Salad

WHAT YOU'LL NEED

• 1 tbsp olive oil
• 500g Paroo kangaroo strip loin (fillet)
• Sea salt and freshly ground black pepper

• 100g unsalted butter, softened
• 10g anchovy fillets, drained
• 1 tsp lemon juice
• 2 tsp chopped flat leaf parsley
• pinch sea salt

Roasted carrot, beetroot, lentil & walnut salad

• ¼ cup olive oil
• 1 bunch baby beetroot, washed & trimmed
• 1 bunch baby carrots, washed & trimmed
• 4 cloves garlic
• ½ cup green lentils
• 100g walnuts, roasted
• ½ bunch parsley
• 60 ml olive oil
• 20 ml red wine vinegar
• Sea salt and freshly ground black pepper

HOW TO COOK IT

1. Preheat oven to 200°C (180°C fan-forced) and line a baking tray with baking paper.
   
   
2. In a food processor, beat butter until light and fluffy. Add anchovy fillets, lemon juice and sea salt and blitz until well combined. Shape into a log, wrap in plastic wrap and chill in the fridge for 2 hours.
   
   
3. Place beetroot, carrots, garlic and olive oil together on a roasting tray, mixing until well coated in oil. Place tray in preheated oven and cook for 30 minutes or until beetroot is tender. Remove from oven and allow to cool.
   
   
4. Meanwhile, cook the lentils according to pack instructions. Drain.
   
   
5. For the dressing, combine the peeled roasted garlic, olive oil, vinegar, salt, pepper and oregano together in a screw top jar, shaking until well combined.
   
   
6. Heat oil in large non-stick frying pan over a medium-high heat. Season kangaroo with salt and pepper, place in frying pan and brown the meat on all sides. Transfer kangaroo to prepared baking tray and cook in preheated oven for 5 - 10 minutes, depending on its thickness. Remove from oven and rest for 10 minutes.
   
   
7. To make the salad, toss together the roasted vegetables, cooked lentils, walnuts, parsley and dressing, until well combined.
   
   
8. To serve, place sliced kangaroo over the carrot salad and top with a small round of anchovy butter.
   

Wine match: Heavier white varieties such as Chardonnay, Fiano, Viognier.

Nutritionals:

Fat: 25.8g (5.1g saturated)

Calories: 382

Note:

You can portion the anchovy butter and freeze any extra for another time.