Delas Crozes Hermitage Domaine des Grands Chemins

Grower: Delas Fréres
Grape Variety: Syrah
Style: Silky and Smoky
Country: France
Appellation: Rhône
Vintage: 2015/16
Closure: CORK
Alcohol: 12.5% ABV
Bottle Size: 75cl

Grilled Bison Tenderloin with Black Rice and Shiso-Plum Compote

Cooking Time: 01 hrs 00 mins (approx.)
Number of Servings: 4
INGREDIENTS

4 tablespoons unsalted butter
1 cup Chinese black rice (7 ounces), see Note
1 cup dry red wine
2 cups chicken stock or broth
Salt
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

1. In a medium saucepan, melt 2 tablespoons of the butter.
2. Add the rice and cook over moderate heat, stirring for 3 minutes. 3. 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.
4. Cover and cook over moderately low heat until the liquid is absorbed and the rice is tender, about 35 minutes.
5. Meanwhile, in a large skillet, melt the remaining 2 tablespoons of butter.
6. Add the plums and cook over moderately high heat, stirring occasionally, until lightly browned, about 4 minutes.
7. Add the remaining 1/2 cup of wine and the sugar and bring to a boil. 8. Cover partially and cook over moderate heat until the plums are soft and the liquid is thick, about 4 minutes.
9. Remove from the heat and stir in the shiso.
10. Preheat a grill. Rub the steaks with the olive oil and season generously with salt and pepper.
11. 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.
12. Let the steaks rest for 5 minutes, then snip off the strings. 13. Transfer the steaks to plates and serve with the black rice and plum compote.