Nordic Crown Reindeer Fillet with Lingonberry-Juniper Gastrique and Smoked Celeriac Purée

Begin by preparing the Smoked Celeriac Purée: Place the peeled and diced celeriac into a large pot of lightly salted water. Bring to a boil and cook until the celeriac is very tender, approximately 15-20 minutes. Drain thoroughly and return the celeriac to the pot.

Add 60g of unsalted butter, 120ml of heavy cream, 1 teaspoon of smoked paprika, 0.5 teaspoon of sea salt, and 0.25 teaspoon of white pepper to the cooked celeriac. Using a potato masher or an immersion blender, mash or blend until the purée is silken smooth. Taste and adjust seasoning as needed. Keep warm over very low heat or in a double boiler.

Next, prepare the Lingonberry-Juniper Gastrique: In a small saucepan, combine 150g of lingonberries, 60ml of red wine vinegar, 50g of granulated sugar, 3 crushed juniper berries, and 120ml of game stock. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves.

Allow the gastrique to reduce by approximately half, until it achieves a glossy, syrupy consistency, about 8-10 minutes. The berries will soften and release their juices. Strain the gastrique through a fine-mesh sieve into a clean bowl for a smoother sauce, pressing on the solids to extract all liquid, or leave the berries in for a more rustic texture. Keep warm.

Prepare the Reindeer Fillet: Pat the reindeer fillet dry with paper towels. Season generously with the remaining 1 teaspoon of sea salt and 0.5 teaspoon of freshly ground black pepper.

Heat a heavy-bottomed cast-iron skillet over medium-high heat. Add 30g of unsalted butter. Once the butter is melted and foaming, add the 5 crushed juniper berries and 2 sprigs of fresh thyme. Immediately place the seasoned reindeer fillet into the hot pan.

Sear the fillet for 3-4 minutes on each side for a perfect medium-rare, basting constantly with the aromatic butter, juniper, and thyme mixture. For a medium cook, extend cooking time by 1-2 minutes per side. Use a meat thermometer to ensure desired doneness (54-57°C for medium-rare).

Carefully remove the reindeer fillet from the pan and let it rest on a cutting board for 5-7 minutes. This is crucial for the juices to redistribute, ensuring a tender and succulent result.

While the reindeer rests, prepare the garnish: In a very small pan, melt 1 tablespoon of unsalted butter over medium heat. Add the fresh sage leaves and fry for 30 seconds to 1 minute, until crisp. Remove with a slotted spoon and drain on paper towels.

To serve, slice the rested reindeer fillet into thick medallions. Spoon a generous portion of the smoked celeriac purée onto each plate. Artfully arrange the reindeer medallions on top of the purée.

Drizzle the warm lingonberry-juniper gastrique generously over the reindeer. Garnish with the crisp fried sage leaves and a scattering of fresh lingonberries for a final flourish of color and tartness. Serve immediately.