Kangaroo steaks with a brandy, mushroom and sour cream sauce

Ingredients:

2 kangaroo steaks
1 clove garlic, finely minced
250 g assorted mushrooms, roughly chopped
200 mL sour cream
30 mL brandy
1 tbs butter, softened
freshly ground black pepper, to taste
sea salt, to taste
olive oil
potato wedges, to serve

Pre-heat oven to 220*C. Pre-heat fry pan over a medium high.

Season the steaks with sea salt. Too, drizzle a little olive oil over them. Fry for a couple of minutes on each side, then transfer pan to oven. Roast for five to six minutes. Return pan to stove over a medium flame. Remove steaks. Add the butter to the pan. When butter has melted, add the garlic and mushrooms. Stir and fry for five minutes, then add the brandy. When brandy has reduced by half, add the sour cream and stir in. Cook for two or three minutes.