2 Bison tenderloin steaks (6-8oz each) | 1 cup cranberries | 1 cup of balsamic vinegar | 4-5 dates, pitted and chopped | salt & black pepper | 2 tablespoons olive oil (or butter)
For Cranberry Glaze: In a small pan, heat cranberries, balsamic vinegar and dates on medium-high heat, stirring occasionally for about 7-8 minutes or until cranberries start to burst.
For Steaks: Preheat over to 400. Season the steaks with salt & pepper. Heat oil (or butter) in a large skillet over high heat. Once hot, add steaks and sear 2-3 minutes. Flip the steaks and add the glaze to pan. Cook another 2-3 minutes while spooning glaze on top. Transfer skillet to oven and cook about 5 minutes. Check them often to ensure you get the desired cook. Bison is lean and can overcook quickly. Remove from the oven and allow steaks to rest 5 minutes before cutting. ENJOY!