Reinsdyrfilet med rødvinssaus | MatPrat

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice provides similar sweetness without alcohol.

beef stock

🥗Healthier: homemade vegetable stock

💰Cheaper: chicken stock

Chicken stock is often less expensive and adds flavor.

reindeer fillet

🥗Healthier: venison

💰Cheaper: beef tenderloin

Venison is leaner and can be more affordable than reindeer.

Start with the sauce. Finely chop the shallot and sauté it quickly in a small pot with a little oil.

Add the red wine and reduce the liquid until it is one-fourth left (to a 'jam-like' consistency), which takes about 30 minutes.

Add the stock and reduce it to half, about 15 minutes.

Strain the sauce and return it to the pot. Bring it to a quick boil, remove from heat, and stir in the cubed butter (mount the sauce). The sauce must not boil after the butter is whisked in.

Trim the fillet of any sinew. Season the meat with salt and pepper.

Quickly brown the fillet in a hot pan with butter or oil, and transfer it to a baking dish. You can add some garlic cloves and thyme for extra flavor.

Insert a meat thermometer and place the dish in the oven at 125 °C. The meat is medium when it reaches 60 °C. If you want it more cooked, leave it in the oven longer; at 75 °C, the meat is well done. Let the meat rest before slicing it.

Peel the vegetables and cut them into evenly sized cubes. Sauté the vegetable cubes in the pan with a little butter until they are nicely golden.

Add honey and let the vegetables cook further on low heat until tender. Season with salt and pepper, and add some fresh thyme if desired.

Slice the reindeer fillet thinly and arrange it on a platter with the glazed vegetables and red wine sauce. Garnish with fresh thyme.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens