Bison Steaks with Fig-Balsamic Sauce
- 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
- 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.
- 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.
red wine, balsamic, beef, salt, freshly ground pepper, unsalted butter, tenderloin, clove garlic
Taken from www.delish.com/recipefinder/bison-steaks-fig-balsamic-sauce-recipe-fw0912 (may not work)