In a large dutch oven pot heat the olive oil over medium-high heat.

Start by searing each side of the tenderloin for about 1-2 minutes on each side.

Once browned, remove and set aside on a plate.

Add the chopped celery, onion, and carrots to the pot. Saute them for 3 minutes then deglaze the pan with the wine (or broth).

Using your spoon scrape off any delicious browned bits on the bottom of the pan.

Add the fingerling potatoes into the pot.

Return the turkey to the dutch oven on top of the vegetables.

Add the chicken stock as well as the rosemary, thyme, and bay leaf. Bring to a boil.

Once boiling, you can reduce to a gentle simmer at medium-low heat or place in an oven at 350 degrees until the turkey has reached an internal temperature of 165 degrees.

While that is cooking, prepare a cauliflower mash to serve with it.

Steam the cauliflower according to the package and add it to a food processor.

Blend with the parmesan cheese, onion, salt and pepper, truffle oil, and the garlic clove.

Once the tenderloin is finished serve it with the vegetables over the cauliflower mash and enjoy.