Wild Rice Cabbage Sidedish with Beef

    1 medium head savoy cabbage, sliced
    3 cups cooked wild rice
    salt and pepper, to taste
    1 1/2 lbs fillet of beef tenderloin
    2 tbsp canola oil

    Marsala Cream Sauce
    10 Juniper berries, crushed
    1 cup cream
    1/2 cup marsala wine

Blanch cabbage in boiling salted water 1 minute; drain. Add wild rice, salt and pepper; keep warm. In large skillet, brown beef in oil on all sides until desired doneness; remove from pan and wrap in foil to keep warm.

Sauce: In same pan, lightly brown juniper berries, add wine and then cream. reduce liquid slightly (apx. 5 minutes); adjust seasonings.

To Serve: Slice fillet and arrange on plates with cabbage wild rice sidedish. Spoon sauce over meat; serve immediately.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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