Technical Stages :

• Prune sauce:
• Poach the prunes in water with the Port wine and sugar. When cooked, puree. Add the other ingredients and cook over low heat until thick.
• Season and keep warm.
• Kangaroo:
• Prepare the peas, removing the strings and cooking them a l'anglaise. Refresh.
• In a large pan, cook the fillets in olive oil for 5 minutes approximately, depending on the size of the fillets. Keep warm (it is important to let the meat sit for as long as it cooked).
• Saute the snowpeas in a bit of water and butter. Season to taste.
• Serving:
• Arrange the meat on a warm plate with a bit of prune sauce and decorate with a julienne of red pepper.