Marinate beef tenderloin in bison grass and cracked pepper for 3-4 hours. Fry the marinated meat in oil and continue to stew with vegetables and dried mushrooms. Add allspice, bay leaf and towards the end, red wine.
In a small saucepan, boil carrots in chicken stock with orange juice and a pinch of saffron. When the carrots are soft and the liquid almost completely evaporated, mix into smooth mass and season to taste with salt and pepper.
In a second saucepan, stew leeks and one potato in butter with a little bit of chicken stock. Add spinach, stew for a little longer, and then mix into a smooth mass and season to taste with salt and pepper.
Cook the millet groats in the mushroom stock. After plating the groats, add a little bit of cream.