Fillet Sandwich with Red Wine Sauce and Warm Cabbage Slaw
In a pan with a little bit of olive oil sautee about a cup of cabbage with a little salt, pepper and crushed red pepper. Take cabbage out of the pan. Thinly slice a 1/2 lb fillet, salt, pepper then sautee in the same pan. Add fresh garlic and cook until desired doneness. Take out and let rest on the side. Deglaze the pan with Madiera wine. Once wine has reduced by more than half add in a pat of butter. Toast bread and add the sliced fillet, next top with cabbage and red wine sauce. Yum!
