Grilled Bison Tenderloin with Black Rice and Shiso-Plum Compote
- TOTAL TIME: 1 HR
- SERVINGS: 4
Grass-fed bison meat has surged in popularity in California, where Myers says people love its novelty but appreciate its resemblance to beef. Grass-fed bison has a nutritional edge over beef: It's lower in fat and cholesterol and higher in protein. Myers, who has a predilection for Asian flavors, serves the meat with nutty-tasting black rice from China and a sweet-tart plum compote flavored with the aromatic Japanese herb shiso. Bison is available from lindnerbison.com or eastofadinbison.com.
- 4 tablespoons unsalted butter
- 1 cup Chinese black rice (7 ounces), see Note
- 1 cup dry red wine
- 2 cups chicken stock or broth
- 1 1/2 pounds red or purple plums, pitted and cut into eighths
- 2 1/2 tablespoons sugar
- 3 shiso leaves, shredded, or 2 tablespoons chopped celery leaves plus 1/2 tablespoon chopped tarragon
- Four 8-ounce bison tenderloin steaks, 1 1/2 inches thick, tied with string
- 1 tablespoon pure olive oil
- Freshly ground pepper
- 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.
- 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.
- 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.
If you're cooking something as big (and big-flavored) as bison, you need a substantial red to pour with it. A good choice is a Syrah from Napa Valley, since its characteristic spiciness also pairs well with the herbal shiso in this dish.