Hjortfilé med Kantarellcrème, Lingon och Mandelpotatispuré

Prepare the Almond Potato Purée: Peel the almond potatoes and cut them into evenly sized pieces. Place them in a pot, cover with cold, salted water, and bring to a boil. Reduce heat and simmer until fork-tender, about 15-20 minutes. Drain thoroughly and return to the hot pot. Mash the potatoes with a potato ricer or masher until smooth. Heat the milk and 50g of butter in a small saucepan until the butter is melted. Gradually add the warm milk and butter mixture to the mashed potatoes, stirring until the purée is smooth and creamy. Season with salt and pepper to taste. Keep warm.

Prepare the Chanterelle Cream: Clean the chanterelle mushrooms carefully with a brush or damp cloth, avoiding water if possible. Slice larger mushrooms. Finely mince the shallots and garlic. In a medium saucepan, melt 25g of butter over medium heat. Add the shallots and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Add the cleaned chanterelles to the pan and cook until they release their liquid and it evaporates, about 5-7 minutes. If using, deglaze with brandy, scraping any browned bits from the bottom of the pan, and allow the alcohol to cook off.

Pour in the beef broth and bring to a simmer, reducing slightly for 2-3 minutes. Stir in the heavy cream and bring to a gentle simmer. Cook until the sauce has thickened to your desired consistency, about 5-7 minutes. Season the chanterelle cream with salt and pepper. Stir in the leaves from one thyme sprig. Keep warm.

Cook the Venison Loin: Pat the venison loin dry thoroughly with paper towels. Season generously with sea salt and freshly ground black pepper on all sides. Heat the olive oil and remaining 25g of butter in a heavy-bottomed skillet or cast-iron pan over medium-high heat until the butter is foamy and just starting to brown. Carefully place the venison loin in the hot pan. Sear for 3-4 minutes per side for medium-rare, or longer for desired doneness, ensuring a beautiful crust forms. Add the remaining thyme sprig to the pan during the last few minutes for aroma.

Remove the venison from the pan and let it rest on a cutting board, loosely tented with foil, for 5-7 minutes. Resting is crucial for the juices to redistribute, ensuring a tender and moist result. Slice the venison against the grain into thick medallions.

To Serve: Spoon a generous portion of the almond potato purée onto each plate. Arrange the sliced venison medallions artfully beside the purée. Ladle the warm chanterelle cream over the venison. Garnish with fresh lingonberries, scattering them around the plate for a burst of color and tartness. Serve immediately.