Kangaroo Wellington
Kangaroo Recipe
1Setup & Prepare
About This Recipe
Kangaroo fillet wrapped in mushroom duxelles and prosciutto, encased in golden puff pastry—an Australian twist on the British classic.
Cultural Context
(135 words) Beef Wellington, the British classic where fillet is wrapped in duxelles and puff pastry, represents culinary luxury and technical skill. Australian chefs have adapted this preparation for kangaroo fillet, creating an elegant dish that showcases the meat at its finest. The technique suits kangaroo perfectly—the pastry protects the lean meat from drying during cooking while the mushroom duxelles adds richness. Kangaroo Wellington has become a centerpiece for special occasions in Australian homes and a signature dish in upscale restaurants. The preparation demonstrates that Australian native proteins deserve the same refined treatments as European classics. While technically challenging, the results are spectacular—a golden pastry encasing pink, tender kangaroo with an earthy mushroom layer. This dish is unmistakably impressive and distinctly Australian.
2Ingredients
Shopping List
3Cooking Instructions
- For duxelles: melt butter in large skillet over medium heat. Sauté shallots and garlic until softened, 3 minutes. Add mushrooms and thyme, increase heat to medium-high, and cook, stirring frequently, until all liquid has evaporated and mixture is dry and paste-like, about 15 minutes. Deglaze with sherry and cook until absorbed. Season with salt and pepper. Cool completely.
- Season kangaroo fillet generously with salt and pepper. Heat olive oil in skillet over high heat and sear fillet for 90 seconds per side, creating a crust on all surfaces. Remove and brush with Dijon mustard while still hot. Cool to room temperature, then refrigerate for 20 minutes.
- Lay large sheet of plastic wrap on work surface. Arrange prosciutto slices in overlapping rectangle large enough to wrap the fillet. Spread cooled duxelles evenly over prosciutto.
- Place chilled kangaroo fillet at one end of prosciutto. Using plastic wrap, tightly roll prosciutto around fillet, creating a neat log. Twist ends of plastic wrap to tighten. Refrigerate for 30 minutes.
- Roll out puff pastry to 14x12 inches. Unwrap prosciutto-wrapped fillet and place at one end of pastry. Brush edges with egg wash. Roll pastry around fillet, trimming excess and sealing seams. Place seam-side down on parchment-lined baking sheet.
- Brush entire surface with egg wash. Cut decorative slashes or patterns in top (don't cut through to meat). Refrigerate for 20 minutes while preheating oven to 425°F.
- Brush Wellington again with egg wash and sprinkle with flaky salt. Bake for 25-30 minutes until pastry is deep golden. Internal temperature should reach 130°F for medium-rare. Rest for 10 minutes before slicing.
- Slice Wellington into thick medallions and serve with red wine sauce and roasted vegetables.
4Chef's Notes & Pairings
Chef's Notes
- The fillet must be completely cold when wrapping in pastry or it will melt the butter and create soggy pastry.
- Don't skip the searing step—it adds crucial flavor and creates a barrier against moisture.
- All components must be dry and cool before assembly to prevent soggy Wellington.
- Use an instant-read thermometer to check doneness—kangaroo overcooks quickly.
- This is a showstopper for special occasions; practice the technique before serving to guests.
Wine Pairing
Premium Australian Shiraz or Cabernet – A structured, full-bodied red wine matches the richness and elegance of this dish.
Nutrition Facts
(per serving) Calories: 585 | Protein: 52g | Fat: 32g | Carbohydrates: 22g | Iron: 8.5mg
