Method:
Marinated beets
1. Bake the beets at 170 degrees Celsius until completely tender. Allow to cool, then peel and slice into cubes of about 1.5x1.5 cm.
2. Mix with the rest of the ingredients and leave to marinate for a few hours before use.
Creamy mushroom sauce
1. Slice the mushrooms, shallots and garlic roughly and fry in oil until golden brown. Add sugar and fry until the sugar begins to caramelise.
2. Add red wine and balsamic vinegar and reduce by half. Add the stock and leave to simmer for about 30 min. Add the cream and simmer until you are satisfied with the taste and the sauce has the right thickness. Add salt or more balsamic to taste.
Celeriac purée
1. Peel the celeriac and cut it into even pieces for boiling. Place in a pot and add equal amounts of cream, milk and water until the celeriac is covered. Bring to the boil and simmer until the celeriac is soft.
2. Pour the mixture through a colander to separate the celeriac and add the mixture to a blender together with a tablespoon of butter and 1/2 teaspoon of salt. Blitz to a smooth cream. Add salt to taste.
Roast reindeer tenderloin
1. Salt the meat about 5 minutes before frying. Heat a frying pan to medium-high heat. Add a little sunflower oil and add the meat to the pan. Turn the meat over roughly every minute.
2. After 3 minutes, add the thyme, butter and garlic into the frying pan and remove from heat, scooping melted butter and herbs over the meat for about 30 seconds. The meat should have a temperature between 45 and 50 degrees Celsius when fully rested.
