Kangaroo steak with Bush Tomato Chilli Sauce

Ingredients:

4 x 200g Kangaroo Saddle Fillets (desinued)
100gm Puff Pastry
2 Spring Onions
100gm Red Ochre® Bush Tomato Chilli Sauce
500ml Beef or Kangaroo stock
1 level dsp RO Ground Bush Tomato
1 tsp Sesame seeds

METHOD:

Slice the tops of the spring onions diagonally very finely.
Keep in ice water for garnishing the dish.
Slice the white part of the spring onion and then chop finely.
Roll out the puff pastry to a rectangle 8-10 cm wide and approximately 15 cm long.
Spread thinly 1 tspn (30gm) of Red Ochre® Bush Tomato Chilli Sauce and then sprinkle with chopped spring onion.
Roll up length ways in a spiral to result in a "sausage" shape approximately 5 cm in diameter.
Freeze for 30 minutes to firm up and then slice into 8 pinwheels.
Place on silicone paper (Glad Bake) and bake at 170 degrees Celsius for approximately 15 minutes - keep warm.
Grill or pan-sear the kangaroo and keep rare.
Rest in a warm spot for 10 minutes.
For the glaze reduce the stock, Bush Tomato and 70gm of the Red Ochre® Bush Tomato Chilli Sauce in a wide pan down to 200ml.
Place glaze and 1 pastry on each plate, carve kangaroo and place on plate.
Top with remaining pastry and spring onion curls.
Serves 4.

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