Kangaroo Tenderloin with Roasted Garlic Gnocchi, Brown Butter-Sherry Vinaigrette
Chef David Gilbert of Luqa – Dallas, TX
Adapted by StarChefs.com
February 2007

Yield: 2 Servings

Kangaroo Tenderloin with Roasted Garlic Gnocchi, Brown Butter-Sherry Vinaigrette by Chef David Gilbert of LuqaIngredients:

    Roasted Garlic Gnocchi:
  • 5 Yukon Gold potatoes
  • 20 cloves garlic, roasted and passed through a fine sieve
  • 5 shallots, roasted, finely diced
  • 1 bunch of parsley, finely chopped
  • 1 egg yolk
  • 2 Tablespoons extra virgin olive oil
  • ½ pound all-purpose flour
  • Kosher salt and Pepper, to taste

    Sherry Vinaigrette:
  • 2 ounces brown butter
  • 2 shallots, finely diced
  • 1 garlic clove, finely diced
  • 1 ounce sherry vinegar

  • 4 ounces kangaroo tenderloin
  • Mesquite wood chips, as needed

For the Roasted Garlic Gnocchi:
Preheat the oven to 350°F. Wrap the potatoes in foil and bake until cooked through, about an hour. Remove potatoes from foil and pass through a fine mesh sieve into a mixing bowl. Add garlic puree, shallots, parsley, egg yolks, and olive oil. Lightly incorporate ingredients together before adding half the flour, salt and pepper. Incorporate half way, then add remaining flour. Let rest for 1 hour. Once rested, roll gnocchi out using bench flour to keep dough from sticking to work surface, into long snake-like pieces approximately ½ inch in diameter. Using a knife cut one inch-long pieces and roll into balls. Using the back of a fork, place one ball at a time on the tines. Push gently to make a small “dimple” then roll off the fork. Place “dimpled” gnocchi on a lightly floured sheet pan. Once all pieces are cut and dimpled, cook in hot, salted water until gnocchi floats to the top. Take out with a slotted spoon or mesh skimmer and place in ice water for about a minute. Place in a container with a light drizzle of extra virgin olive oil until ready to serve.

For the Sherry Vinaigrette:
Brown butter on low heat, then remove from cook top, add shallots and garlic and let sit. Add sherry vinegar, emulsify with hand blender. Leave in warm place until ready to serve.

For the Kangaroo:
Heat up a little butter in a small sauté pan, add gnocchi, and slightly brown the surfaces. Season and serve about 5 gnocchi a plate. Season kangaroo and grill with mesquite chips to medium-rare. Allow to rest for 4 minutes before slicing. Slice 3 pieces and place next to gnocchi, top with sherry vinaigrette and fleur de sel.

Wine Pairing:
Balmoral Syrah, 2002

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