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Friday, August 10

Bison steaks with fig-balsamic sauce

Pictured with charred corn salad.
Wine, dry red
2 cups
Fig balsamic vinegar (or plain)
2 tablespoons
Beef demiglace
2 tablespoons

Pepper, freshly ground

Butter, unsalted
4 tablespoons
Bison tenderloin steaks
4 cloves
  1. In a small saucepan, combine the wine, vinegar, and demiglace, and bring to a boil. 
  2. Simmer over moderate heat until the sauce is reduced to a thick glaze (about ½ cup), about 20 minutes. 
  3. Season the glaze lightly with salt and pepper. 
  4. In a heavy skillet, melt the butter. 
  5. Lightly season the steaks with salt and pepper, and add them to the pan. 
  6. Add the garlic and cook over moderate heat, turning the occasionally, until browned and crusty all over, and an instant-read thermometer inserted in the center registers 130°F for medium-rare, about 14 minutes. 
  7. Transfer the steaks to a platter, and let rest for 5 minutes. 
  8. Transfer the steaks to a place, and serve with the fig-balsamic sauce.
Recipe from Food & Wine, September 2012.

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