Ingredients
2 c. dry red wine
2 tbsp. fig balsamic or plain balsamic vinegar
2 tbsp. beef or veal demiglace (see Note)
salt
Freshly ground pepper
4 tbsp. unsalted butter
4 bison tenderloin steaks
4 clove garlic
Preparation
Step 1In a small saucepan, combine the wine, vinegar, and demiglace and bring to a boil. Simmer over moderate heat until the sauce is reduced to a thick glaze (about 1/2 cup), about 20 minutes. Season the glaze lightly with salt and pepper.Step 2In a heavy skillet, melt the butter. Lightly season the steaks with salt and pepper and add them to the pan. Add the garlic and cook over moderate heat, turning the steaks occasionally, until browned and crusty all over and an instant-read thermometer inserted in the center registers 130 degrees F for medium-rare, about 14 minutes. Transfer the steaks to a platter and let rest for 5 minutes; discard the garlic. Transfer the steaks to plates and serve with the fig-balsamic sauce. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
