Fillet of Kangaroo with Chili Plums, Strawberry and Asparagus Risotto and Fruity Lamb’s Lettuce

roast beef

1. Take the roast beef out of the refrigerator one hour before cooking so that it can reach room temperature. Then wash the piece of meat thoroughly and dab lightly with a cloth. Cut the crust into a diamond shape with a knife. Then fry the meat on all sides for 2 minutes in a pan with fat (do not season beforehand). After the meat is seared, coat it with mustard on all sides and season with salt and pepper. Then slide into the preheated oven for 4 hours at 80 degrees. The meat becomes juicy and tender pink when it has a core temperature of 55-57 degrees.

The plum and chilli sauce

1. Pour the plums into a colander and collect the liquid. Chop the chilli peppers and the onion into small cubes and fry in a saucepan with butter until golden. Add the collected liquid from the plums and bring to the boil. Then thicken with the light sauce thickener and then add the balsamic cream, pepper and salt. Do not let the sauce boil anymore and turn off the flame. Add the plums to the sauce so that they warm up but don’t overcook and become mushy. Season everything again – done.

Asparagus and strawberry risotto

1. Cut the green asparagus into small strips and place in a bowl. Wash the strawberries and cut them into small, fine cubes and put them in a small bowl and set aside. Cut the leek into fine rings and fry in a saucepan with oil. Add the risotto rice and stir vigorously so that all rice grains are surrounded with oil. Sauté briefly until translucent, but do not let it burn. Boil approx. 500ml water in the kettle and then pour the vegetable stock into a measuring cup as desired. Add the vegetable stock to the rice until it is completely covered and cook. Gradually add water to the rice again and again and stir constantly. After about 10 minutes, add a first part of white wine to the risotto. Put the green – still raw asparagus in the risotto and continue cooking. Whenever there is no more liquid, add more liquid or the rest of the wine. Just before the rice is firm to the bite, season with salt and pepper. Pour the Parmesan under the risotto so that it takes on the “typically puffy” state. Just before serving the risotto, fold in the strawberries so that it gets a fruity taste. The strawberries shouldn’t overcook but should have a normal bite.

fruity lamb’s lettuce with orange and dates

1. Clean and wash the lamb’s lettuce so that there are no residues of sand. Put the mango vinegar with the oil in a bowl. Cut the orange into small cubes and add to the vinaigrette. Add a dash of orange juice and mix with the spring onion, previously cut into rings, and season with salt and pepper. Crumble the goat cheese into the vinaigrette and mix with the caramelized peanuts. Cut the dates into small strips and add to the creamy vinaigrette.

Serving

1. Take the roast beef out of the oven, wrap it in aluminum foil for 10 minutes to rest and return it to the oven. Then cut open the meat and place a slice on the preheated plate. Pour a little of the plum and chilli sauce over it and place a few halves of the plum next to the meat. Use a ring to portion the risotto and place the asparagus and strawberry risotto next to it. Put the lamb’s lettuce in an extra glass bowl and drizzle with the orange and goat cheese vinaigrette.