Kangaroo Fillet

Ingredients

 * 1 pound kangaroo fillet (or beef rump steak) 500 grams
 * 1 tablespoon olive oil
 * Salt and pepper to taste
 * 1 tablespoon Teryaki sauce

Directions

 * Heat a griddle or non stick pan and add a little oil spray.
 * Cook meat quickly on each side for about 2 minutes to seal.
 * Reduce heat slightly and cook until just pink in the center of each piece. * Stir Teriyaki sauce into pan juices, whisking to combine.

Serve drizzled with the pan juices.