Reindeer Tenderloin and Almond Potatoes

Reindeer tenderloin and almond potatoes

Serves 4


  • 700 g reindeer tenderloin
  • 600 g almond potatoes
  • 400 g carrots
  • 3 tbsp olive oil
  • 1 tbsp butter
  • 2 sticks celery
  • 2 yellow onions
  • 1 clove garlic
  • 1 small chilli
  • 1 tbsp chopped fresh thyme
  • 100 ml dry white wine
  • salt and pepper

to garnish – chopped parsley

How to do it

Wash the potatoes and peel the carrots. Slice potatoes and carrots and fry golden in olive oil and butter. Chop down the celery, onions, garlic and chilli and add to the potatoes. Fry on medium heat for three to four minutes and then add thyme and white wine. Salt and pepper to taste. Fry the tenderloin until medium rare and serve with the vegetables. Garnish with chopped parsley.


This recipe was made as part of the Kemi episode.