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Receta Grilled Bison Tenderloin with Black Rice and Shiso-Plum Compote

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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.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4
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Ingredientes

Cost per serving $2.20 view details
  • 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
  • DIRECTIONS

Direcciones

  1. DIRECTIONS
  2. 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.
  3. 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.
  4. 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.
  5. MAKE AHEAD The black rice and plum compote can be refrigerated overnight.
  6. NOTES Chinese black rice is available at Asian markets or specialty stores.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 408g
Recipe makes 4 servings
Calories 463  
Calories from Fat 138 30%
Total Fat 15.76g 20%
Saturated Fat 7.91g 32%
Trans Fat 0.0g  
Cholesterol 31mg 10%
Sodium 193mg 8%
Potassium 477mg 14%
Total Carbs 65.13g 17%
Dietary Fiber 3.3g 11%
Sugars 24.16g 16%
Protein 5.76g 9%
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