Kangaroo steak in pepper marinade and pepper cream sauce

Ingredients for 2 servings:

• 2 steak(s) (kangaroo) or kangaroo fillet slices, 150 g each
• 1 tbsp olive oil or neutral oil for rubbing
• 2 tsp, levelled pepper, black
• some salt and pepper
• 2 tbsp olive oil for frying or neutral oil
• 4 waxy potatoes, for about 24 potato wedges
• 1 tbsp clarified butter
• 1 tsp, heaped rosemary needles, dried
• 1 slice(s) bacon, diced, possibly smoked
• 1 m.-sized onion(s)
• 1 can of green beans, fine, approx. 200 – 350 g
• 2 garlic cloves
• some olive oil or neutral oil for the garlic
• 1 tbsp butter
• 6 tbsp cream
• 1 chili pepper(s), red, hot
• 1 pointed pepper (dolma), green
• 1 tbsp, heaped pepper, green, Indian, pickled
• possibly salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Australian style with rosemary potato wedges and garlic butter beans

Rub the kangaroo steaks or fillets with oil and sprinkle with black pepper. Press the pepper lightly into the meat. Marinate in a bowl for about 45 minutes. (Do not refrigerate.) Peel the potatoes and halve them lengthwise. Cut the potato halves into 3-4 wedges and set aside. Drain the green beans through a sieve and let them drain. Peel the garlic cloves, cut them lengthwise into 3-4 wedges, and then finely slice, possibly chopping them a little more. Drizzle with a little oil and set aside. Dice the onions and set aside. Finely dice the bacon and set aside. Cut the chili and peppers into fine strips and rings. In three separate pans, heat the olive oil for the meat, the clarified butter for the potatoes, and the bacon cubes for the beans. Add the butter later, once the bacon has been rendered. Gently fry the steaks or fillets over low heat for 3 minutes per side. Pour in the cream and add the bell pepper strips and chili rings. Add the green pepper. Simmer over low heat, turning once or twice. Add the butter to the rendered bacon. Add half of the diced onion, the green beans, and the sliced ​​garlic, and fry slowly over medium heat. Fry the potato wedges in the pan with clarified butter, turning or tossing frequently. Halfway through cooking, add the rest of the onion and sprinkle with the rosemary. Continue frying, turning frequently. Season the potatoes, meat, and beans lightly with salt and pepper. Arrange the meat in groups of three on plates and serve.