Reindeer tenderloin with celery puree and balsamic glaze

For me, this is one of the world's best ingredients!


  • 2 pcs reindeer tenderloin (approx. 150 grams per person)

Celery and root puree

  • 250 gram mash potatoes
  • 250 gram celery root
  • 4 dl milk
  • 3 dl water
  • 150 gram butter
  • season with salt

Glazed vegetables

  • 3 pcs carrot
  • 6 pcs shallots
  • 1 tbsp butter for frying
  • 1,5 dl water
  • 1 tbsp honey
  • salt and pepper

Balsamic glaze

  • 1 dl balsamic vinegar
  • 1 kvast fresh thyme
  • 75 gram butter

Reindeer tenderloin is an exclusive and incredibly good raw material. It needs little time and is always very tender. This meal has a wonderful combination of flavors and is perfect if you want to impress someone or yourself with a lovely dinner.

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Step 1

Start by peeling potatoes and celery root. Cut into cubes and put in a pot with milk and water. The liquid should barely cover the vegetables. Let this cook for 25 minutes, uncovered, until everything is tender and much of the liquid has evaporated. Pour everything into a blender, puree it and add the butter. Blend everything together again with the blender and finish with salt to taste.

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Step 2

Peel and cut the carrot into pieces and put them together with whole shallots in a pan with a little butter. Fry for a few minutes and add water, honey, salt and pepper. Let everything simmer for 10-15 minutes uncovered until the carrots are perfectly tender. Season to taste with salt.

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Step 3

Pour balsamic vinegar into a pot/pan and add fresh thyme. Let this simmer until it is just a thick syrup. Remove the thyme and add cubes of cold butter. Stir this in and the glaze is ready.

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Step 4

Season the tenderloins with salt and pepper. Fry in a hot pan with butter for 2 minutes on each side. Remove from the pan and place them in a pan. Pour over the butter from frying and let the meat rest completely. Place celery puree, shallots and carrots on a plate. Do not take the liquid from the pan with you. Cut the meat up and set aside. Pour over some glaze and garnish with fresh thyme.

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