INGREDIENTS

INSTRUCTIONS

GARNISH
First take the butter and soften it in a bowl with a spoon. Add the
oysters, lemon zest and thyme. Season with a little black pepper. Now
pop the butter on top of some cling film. Spread it lengthways and
then roll it like a cigar. Seal at both ends by twisting the cling
film and then place in the freezer until firm. (Not too long as you
don't want it frozen.)
Season both the fillets with black pepper and heat a chargrill pan
(or you can use the BBQ) until very hot. Rub the steak with some oil
and then put into the pan. Turn the heat down slightly so you don't
cremate the steak! Once seared on one side turn over and repeat on
the other. Then turn once more on each side until the steak is
medium. Kangaroo is much better medium rare, otherwise it can be
stringy. Medium is firm, yet still springy to the touch.
Once cooked, place on a serving dish, then take out the butter from
the fridge. Unwrap the clingfilm and slice the butter evenly. Place
as many of the discs as you want on top of the steak to melt in.
Garnish with fresh herbs and flowers.
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