Bison Tenderloin with Bordelaise Sauce

Make Bordelaise Sauce:

2 cups red Bordeaux wine (or other dry red wine)
1/3 cup finely chopped shallots
1/2 cup chopped mushrooms
1 finely chopped carrot
2 fresh thyme sprigs
1 bay leaf
10 black peppercorns
2 cups bison, beef or veal stock
4 teaspoons arrowroot
1 tablespoon dry Madeira or Marsala wine
1/4 teaspoon salt
Freshly ground black pepper

Combine wine, shallots, mushrooms, carrot, thyme, bay leaf and peppercorns in a 3-quart saucepan, bring to a boil and reduce to 1/2 cup. Add stock and return to boil. Pour sauce through fine-mesh sieve into clean saucepan, pressing on solids. Return sauce to heat and bring to a boil. Stir arrowroot into Madeira in a small cup until smooth and whisk into sauce. Simmer, whisking occasionally, until slightly thickened. Stir in salt and pepper. Remove from heat.

Roast Tenderloin:

1 (3-pound) trimmed bison tenderloin roast
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon butter

Preheat oven to 350F. Pat tenderloin dry and season with salt. Heat oil and butter in large iron skillet or roasting pan over moderately high heat until foam subsides. Brown tenderloin on all sides (no more than 10 minutes) and season with ground pepper. Transfer skillet to oven (middle rack) and roast until internal temperature registers 120F (25-30 minutes). Transfer tenderloin to a cutting board, tent with aluminum foil and let stand for 15 minutes.

Slice tenderloin (1/2 inch slices), spoon bordelaise sauce atop tenderloin slices and serve with peas and onions, roasted or mashed potatoes and leafy greens.

Press: Time Out New York, NY Times blog The Local

Ragged Butte Bison in Time Out NY: "Food markets' rising stars."

Also mentioned in The Local: http://fort-greene.thelocal.nytimes.com/2010/07/15/the-day-edible-and-drinkable-fort-greene-and-clinton-hill/

On Buttes

A butte (pronounced "byoot") is a conspicuous isolated hill with steep, often vertical sides and a small, relatively flat top. In some regions, such as the north central and northwestern United States, the word is used for any hill. The word "butte" comes from a French word meaning "small hill"; its use is prevalent in the western United States, including the southwest, where "mesa" is also used. Because of their distinctive shapes, buttes are frequently key landmarks in both plains and mountainous areas. (from Wikipedia)

Buttes of interest:

Butte, Montana (city)

Butte Montmartre (Paris, France)

Fossil Butte (National Monument in Wyoming)

White Butte (highest point in North Dakota)

and of course...

Ragged Butte

Press: Tasting Table New York

The Tasting Table Guide to the Brooklyn Flea:
http://www.tastingtable.com/entry_detail/nyc/1804/Your_definitive_guide_to_Brooklyn_Flea_food.htm