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1. Pat the fillet to dry and season well add a knob of butter and herbs and then vacuum seal
2. Cook in a sous vide bath at 55°C for 30 minutes
3. Remove from the vacuum pouch, reserving the juices to use as for the sauce
4. Sear in a hot pan to finish and serve with reserved cooking juices and pickled beetroot on the side

Balsamic Pickled Beetroot 2 Portion

50g Beetroot, peeled and julienned
¼ tsp Caraway seeds
40ml Balsamic vinegar
½ Tb Packed brown sugar
40ml Red wine vinegar
½ Tb Packed brown sugar
¼ cup water
½ tsp Sea salt flakes

1. Make a balsamic syrup by placing the balsamic vinegar and 2 Tb of brown sugar in a pan and bringing it to a boil
2. Turn the heat down and let it simmer and reduce by about half. Pour it into a small bowl and set aside
3. Using the same saucepan, add the water, salt and bring to the boil
4. Add the red wine vinegar, the rest of the brown sugar and balsamic syrup and stir till the sugar dissolves
5. Place the beetroot in a bowl and add the caraway seeds
6. Pour the liquid over the beetroot
7. Allow to cool, then move it to the cool room to chill
8. Store in sealed container in cool room for up to 6 weeks
9. Serve on the side of kangaroo fillet