One 14-ounce can piquillo peppers, drained
1/4 cup grated Parmesan
1/4 cup pine nuts, toasted
3 cloves garlic
1 tablespoon honey
Pinch red chile flakes
Extra-virgin olive oil, as needed
Kosher salt and freshly ground black pepper
1/2 cup nicoise olives, pitted
2 anchovies
2 cloves garlic
Extra-virgin olive oil, as needed for the tapenade and drizzling
4 medium Yukon gold potatoes, peeled and cut into 1/2-inch dice
Kosher salt and freshly ground black pepper
2 cups milk
1 stick (8 tablespoons) unsalted butter, cut into chunks
5 tablespoons mascarpone
Oil, for coating the pan
Four 6-ounce bison tenderloins
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, cut into 1/2-tablespoon slabs
Micro arugula, for garnish
2 tablespoons minced chives, for garnish
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