Bison Tenderloin with Pear, Blue Cheese, and Morel Sauce

Ingredients

• 2 Bison tenderloins
• 2 small d’anjou pears, peeled and diced
• 1 Tbs. olive oil
• 4 ounces blue cheese
• ½ ounce dried morels
• 1 shallot, finely chopped
• 1 clove garlic, minced
• 4 ounces red wine
• 1 cup beef stock
• 2 tsp. fresh thyme leaves
• chopped parsley, for garnish
• 2 baby bok choy, split lengthwise
• 1 tsp. mustard
• 1 Tbs. honey
• 1 tsp. chopped garlic
• ½ tsp. ginger, finely minced
• 1 pound assorted fingerling potatoes, boiled and sliced (approximately ¼ inch) tossed with Harissa paste (see recipe if needed)
• olive oil
• Salt
• Pepper