Gilled Bison Filet with English Pea Puree and Blackberry Sauce

Put the peas and 1/2 cup water in a pot and bring it to a boil. Once it has come to a boil, place peas and water into a blender. While the blender is still running add the 2 tablespoons of butter and season with salt to taste.

Place black berries in a pot and add the red wine, balsamic vinegar, and sugar. In cheese cloth wrap all of your spices together and then add to the pot. Bring to a boil and let simmer to 5-8 minutes and then remove from heat.

Preheat a grill. Rub the tenderloin with the olive oil and season generously with salt and pepper. Grill the tenderloin over a medium high heat for about 12-15 minutes, turning occasionally, until an instant-read thermometer inserted in the center of a steak registers 125 degrees for medium-rare meat. Let the tenderloin rest for 5 minutes. Plate with Puree and blackberry sauce. Serve and enjoy.