Grilled Bison Tenderloin with Black Rice and Shiso-Plum Compote

• MAKE-AHEAD

Ingredients

1. 4 tablespoons unsalted butter
2. 1 cup Chinese black rice (7 ounces), see Note
3. 1 cup dry red wine
4. 2 cups chicken stock or broth
5. Salt
6. 1 1/2 pounds red or purple plums, pitted and cut into eighths
7. 2 1/2 tablespoons sugar
8. 3 shiso leaves, shredded, or 2 tablespoons chopped celery leaves plus 1/2 tablespoon chopped tarragon
9. Four 8-ounce bison tenderloin steaks, 1 1/2 inches thick, tied with string
10. 1 tablespoon pure olive oil
11. Freshly ground pepper

1. In a medium saucepan, melt 2 tablespoons of the butter. Add the rice and cook over moderate heat, stirring for 3 minutes. Add 1/2 cup of the red wine and cook, stirring, until nearly evaporated, about 5 minutes. Add the stock and a pinch of salt and bring to a boil. Cover and cook over moderately low heat until the liquid is absorbed and the rice is tender, about 35 minutes.
2. Meanwhile, in a large skillet, melt the remaining 2 tablespoons of butter. Add the plums and cook over moderately high heat, stirring occasionally, until lightly browned, about 4 minutes. Add the remaining 1/2 cup of wine and the sugar and bring to a boil. Cover partially and cook over moderate heat until the plums are soft and the liquid is thick, about 4 minutes. Remove from the heat and stir in the shiso.
3. Preheat a grill. Rub the steaks with the olive oil and season generously with salt and pepper. Grill the steaks over a hot fire for about 15 minutes, turning occasionally, until an instant-read thermometer inserted in the center of a steak registers 125° for medium-rare meat. Let the steaks rest for 5 minutes, then snip off the strings. Transfer the steaks to plates and serve with the black rice and plum compote.