- Serves 4.
- 4 (6-oz.) bison tenderloins (may substitute beef filet)
- 1 cup marsala wine (can substitute plum juice)
- 1/2 cup dried cherries
- 5 cups veal stock
- Salt and pepper to taste
- 2 bunches asparagus
- 3 Tablespoons olive oil
- 2 Tablespoons chopped shallots
- 2 Tablespoons chopped garlic
- 1 cup stone-ground grits
- 2 cups milk
- 2 Tablespoons fresh rosemary, chopped
- 1/2 cup smoked Gouda cheese, shredded
Combine grits and milk in a saucepan. Bring to a boil and reduce to simmer. Cook, uncovered, for 25-30 minutes, until soft and milk has been absorbed, stirring constantly to avoid clumping. Stir in rosemary and cheese. Season to taste with salt and pepper. May be made in advance. If reheating, bring 1/2 cup of milk to a simmer, add grits, and stir until hot.
Trim one inch off cut ends of asparagus stalks. Marinate with garlic, olive oil, shallots, and salt for 1-2 hours. Roast in 400ï¿½ oven for 15 minutes.
Combine wine, cherries, veal stock, salt, and pepper in a heavy saucepan. Heat over medium heat until mixture comes to a boil. Cook until sauce is reduced and coats the back of a spoon. Rub bison with olive oil and season with salt and pepper. Place on hot grill and cook to desired temperature. For medium, cook 7 minutes per side. Drizzle reduced sauce over bison and serve each over a mound of grits, with a serving of asparagus.