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1
To make the sauce, combine the stock, shallot and 1 cup of the cranberry juice in a small saucepan.
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2
Simmer until reduced to about 1/3 cup.
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3
It will be very thick and syrupy.
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4
Set aside.
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5
In another small pan, combine the remaining 3/4 cup cranberry juice, lemon juice and sugar and bring to a boil.
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6
Add the whole shallots, season with salt and pepper, cover the pan and simmer until the shallots are tender, about 15 minutes.
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7
Set aside.
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8
Saute the celery in the butter until crisp-tender.
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9
Add the celery to the pan with the reduced stock, along with the whole shallots and the juice they cooked in.
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10
Set aside.
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11
To make the meat, melt 2 tablespoons of the butter in a large skillet over medium-high heat and add half the mushrooms and half the shallots.
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12
Season with salt and pepper and cook, stirring frequently, until all the moisture from the mushrooms has evaporated, about 10 minutes.
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13
Transfer to a bowl.
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14
Wipe out the skillet, melt the remaining butter and season and cook the remaining mushrooms and shallots.
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15
Preheat the oven to 400 degrees.
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16
(If using beef fillet, which is much larger and thicker than reindeer or venison, have your butcher tie it and cut it into at least 2 sections.)
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17
Using the handle of a heavy wooden spoon, make a tunnel as wide as possible through each piece of meat.
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18
Fill with the mushroom mixture.
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19
Season the meat well with salt and pepper.
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20
Heat the vegetable oil in a large ovenproof skillet or roasting pan over high heat.
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21
Sear the meat on all sides.
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22
Transfer to the oven and roast until medium rare (about 8 minutes for reindeer and venison; longer for the beef fillet).
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23
Remove and allow to rest for 10 minutes.
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24
To finish the sauce, dissolve the cornstarch in 1 tablespoon of water and add it and the cream to the saucepan.
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25
Simmer for a few minutes, stir in the berries and season with salt and pepper.
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26
Thin with more stock if necessary.
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27
Slice the meat and serve it with the sauce.
