Your bistro steak-and-mash gets a true-blue Aussie update with beef rotating out in favour of lean kangaroo. A creamy pan sauce with a velvety texture gets spooned over for bit of fanciness to make you look every bit the masterful chef you are.
Peel and cut potatoes into 3cm pieces. Place in a saucepan, cover with cold, salted water and bring to the boil. Cook for 15 minutes or until tender. Drain well. Return potato to saucepan with butter and mash until smooth. Season well with salt and pepper. While potatoes are cooking, continue with step 2.
Pat dry kangaroo steaks with paper towel. Season steaks with salt and ½ the cracked black pepper. Peel and crush garlic. Cut broccolini into bite-sized pieces.
Heat oil in a frypan over medium-high heat. Add steaks and cook for 3–4 minutes each side for medium-rare or until cooked to your liking. Remove from pan, cover with aluminium foil and set aside for 5 minutes. Wipe out pan.
Return pan to medium-high heat with broccolini, spinach and 20ml (1 tablespoon) water. Cover with a lid and steam for 1–2 minutes or until broccolini is tender. Stir through garlic and cook for a further 30 seconds. Remove from pan and keep warm.
Return pan to medium-high heat. Add mustard, cream, stock cube and remaining cracked black pepper, stirring to dissolve the stock cube. Once bubbling, remove from heat.
Slice kangaroo into thin pieces. Top mash with greens and kangaroo. Spoon over creamy mustard sauce to serve.