Kangaroo with Mixed Peppercorn & Pomegranate Reduction

Kangaroo with Mixed Peppercorn & Pomegranate Reduction
Adapted from Bon Appetit, November 2009; serves 4

1 1/4 lb kangaroo fillet (or, as BA uses, 1 1 1/4 lb top sirloin steak)
mixed peppercorns
1 1/2 t chopped fresh rosemary
2 1/2 t olive oil, divided
1 c pomegranate juice
4 t light brown sugar
2 1/2 t balsamic vinegar, divided
4 c arugula
4 T pomegranate seeds


  1. Sprinkle fillets very generously with coarsely ground peppercorn mix and salt. Sprinkle each side of fillet with chopped rosemary. Heat 1 1/2 teaspoons olive oil in large nonstick skillet over medium-high heat. Add fillet; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer fillet to platter. Add pomegranate juice, brown sugar, and 2 teaspoons balsamic vinegar to skillet; boil until reduced to 1/4 cup glaze, stirring occasionally, about 5 minutes. Will be be thick and syrup consistency. Season glaze to taste with salt.
  2. Toss arugula with remaining 1 teaspoon olive oil and remaining 1/2 teaspoon balsamic vinegar in medium bowl; season to taste with salt. Divide arugula evenly among 4 plates and add pomegranate seeds. Slice fillets; divide and arrange alongside arugula. Drizzle glaze generously around fillets and serve