Bison Steaks with Fig-Balsamic Sauce

Ingredients

• 2 tablespoons balsamic vinegar plain
• 20 ounces bison tenderloin steaks 
• 2 cups cooking wine dry red
• 4 large garlic cloves smashed large
• 25 servings pepper freshly ground
• 25 servings salt 
• 4 tablespoons butter unsalted
• 2 tablespoons veal demiglace see Note

Equipment

• frying pan
• sauce pan
• kitchen thermometer

Directions

1. 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. In a heavy skillet, melt the butter. Lightly season the steaks with salt and pepper and add them to the pan.
3. 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 for medium-rare, about 14 minutes.
4. Transfer the steaks to a platter and let rest for 5 minutes; discard the garlic.
5. Transfer the steaks to plates and serve with the fig-balsamic sauce.