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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council