Name: Bison Steaks with Fig-Balsamic Sauce
Yield: 4
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 -

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Ingredients for - Bison Steaks with Fig-Balsamic Sauce

1. 2 c. dry red wine -

2. 2 tbsp. fig balsamic or plain balsamic vinegar -

3. 2 tbsp. beef or veal demiglace (see Note) -

4. Salt -

5. Freshly ground pepper -

6. 4 tbsp. unsalted butter -

7. 4 bison tenderloin steaks -

8. 4 clove garlic -

How to cook deliciously - Bison Steaks with Fig-Balsamic Sauce

1. Stage

In 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.

2. Stage

In 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.