Kangaroo Fillet

Ingredients

 * 1 pound (500 g) kangaroo fillet (or beef rump steak)
 * 1 tablespoon olive oil
 * salt and pepper to taste
 * 1 tablespoon Teriyaki sauce

Directions

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