Reindeer Loin with Creamy Beetroot and Mushroom Sauce, Mashed Potatoes, and Beetroot Crumble

Thermomix recipe: Reindeer Loin with Creamy Beetroot and Mushroom Sauce, Mashed Potatoes, and Beetroot Crumble. Ready in 70 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 600-800 g reindeer loin or fillet (4 portions)
• 20 g olive oil (for searing reindeer)
• Salt and freshly ground black pepper (for reindeer)
• 600 g potatoes, peeled and cut into 2-3 cm pieces
• 500 g water (for steaming potatoes)
• 50 g butter, cold, diced (for mashed potatoes)
• 50 g milk or cream (for mashed potatoes)
• Salt and white pepper to taste (for mashed potatoes)
• 1 shallot, peeled
• 1 clove garlic, peeled
• 20 g olive oil (for sauce)
• 200 g mixed mushrooms (e.g., porcini, chanterelle, or cremini), cleaned and sliced
• 100 g pre-cooked beetroot, diced (small cubes, for sauce)
• 100 g red wine
• 200 g beef or game stock
• 1 tsp fresh thyme leaves
• 1/2 tsp salt (for sauce)
• 1/4 tsp black pepper (for sauce)
• 100 g crème fraîche or heavy cream
• 10 g cornflour (optional, for thickening)
• 20 g cold water (for cornflour slurry)
• 50 g pre-cooked beetroot, finely diced or grated (for crumble)
• 10 g butter or olive oil (for crumble)
• Pinch of salt (for crumble)

Instructions

1. Place 500 g water into the mixing bowl. Insert the simmering basket, add the 600 g peeled and diced potatoes. Cook 20-25 min / Varoma / Speed 2. Check if potatoes are tender. Carefully remove simmering basket and set aside. Empty the mixing bowl.
2. Add the cooked potatoes, 50 g cold butter, 50 g milk or cream, salt, and white pepper to the mixing bowl. Mash 20 sec / Speed 4. Scrape down sides and mash again if needed, 10 sec / Speed 4. Transfer mashed potatoes to a serving bowl, cover to keep warm. Clean mixing bowl.
3. Add 50 g finely diced or grated pre-cooked beetroot and 10 g butter or olive oil to the clean mixing bowl. Sauté 3 min / 120°C / Speed 1 (Reverse). Sprinkle with a pinch of salt. Transfer to a small bowl and set aside.
4. Pat the reindeer loin dry with paper towels. Season generously with salt and black pepper. Heat 20 g olive oil in a heavy-bottomed pan over medium-high heat. Sear the reindeer loin for 2-3 minutes on each side until nicely browned. Transfer to a cutting board, cover loosely with foil, and let rest for at least 10 minutes before slicing. This allows juices to redistribute.
5. Add 1 shallot and 1 clove garlic to the clean mixing bowl. Chop 3 sec / Speed 5. Scrape down sides.
6. Add 20 g olive oil to the mixing bowl. Sauté 3 min / 120°C / Speed 1.
7. Add 200 g sliced mushrooms to the mixing bowl. Sauté 5 min / 120°C / Speed 1 (Reverse). Remove measuring cup and place simmering basket on lid to aid evaporation.
8. Add 100 g diced pre-cooked beetroot, 100 g red wine, 200 g beef or game stock, 1 tsp fresh thyme, 1/2 tsp salt, and 1/4 tsp black pepper to the mixing bowl. Cook 10 min / 98°C / Speed 2 (Reverse). Remove measuring cup and place simmering basket on lid.
9. Add 100 g crème fraîche or heavy cream to the mixing bowl. If a thicker sauce is desired, mix 10 g cornflour with 20 g cold water to create a slurry, then add to the bowl. Cook 2 min / 90°C / Speed 2 (Reverse).
10. Taste and adjust seasoning if necessary. For a smoother sauce, you may blend briefly 10 sec / Speed 6, then return to 90°C / Speed 2 (Reverse) for 1 minute.
11. Slice the rested reindeer loin. Arrange slices on plates with a generous portion of mashed potatoes. Spoon the creamy beetroot and mushroom sauce over the reindeer. Garnish with the beetroot crumble. Serve immediately.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.