Mix together all the bronzed seasoning spices (only one shake cayenne) and use freely to coat the meat.
Cut into 1/2 inch medallions and cook meat thoroughly. I do mine in a frying pan with a little bit of olive oil but it can be cooked in an oven or roaster with some moisture.
Mince garlic clove and enough onion to get 2 teaspoons worth.
In a heavy sauce pan simmer the white wine vinegar (or champagne if you prefer), red chili flakes (1/4 teaspoon), minced garlic and minced onions. (This will make your kitchen smell quite a bit if using vinegar, but that will dissipate). Simmer until it has reduced to 50%.
Then add the brown sugar, soy sauce, 2 teaspoons tomato paste, and salt. Bring back to a simmer and simmer for 3-5 minutes. Remove from heat and whisk in butter, a little at a time. Glaze may be mellowed by additional simmering.