Wild Rice Cabbage Sidedish with Beef
- 1 medium head savoy cabbage, sliced
3 cups cooked wild rice
salt and pepper, to taste
1½ lbs fillet of beef tenderloin
2 tbsp canola oil
Marsala Cream Sauce:
10 Juniper berries, crushed
1 cup cream
½ 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.
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council