Tom Victor Gausdal's Grilled Entrecote with Garlic, Cabbage and Morel Creme Sauce    
With this dish, Norwegian chef Tom Victor Gausdal placed second in this year's Bocuse d"or in France, regarded as the most prestigious cooking competition in the world.

Per serving:
6 1/2 oz entrecote
4 diced shallots
2 2/1 oz diced bacon
2 cloves of garlic
2 tbsp butter
1/2 green cabbage
5 1/2 oz fresh morel mushrooms balnched twice and rinsed for sand. Champignons are an acceptable substitute.
1/3 cup cream
Baked or mashed potatoes
Crushed sea salt and freshly ground pepper

Season the entrecotes with a generous amount of salt and pepper and grill them on each side for a few minutes, until they are browned. Let them rest before serving. Fry bacon and shallots in a small pan. Drizzle a pinch of salt and pepper on them and place on top of the steaks. Fry the mushrooms and garlic in 2 tbsp butter. Add the cream and boil until sauce thickens. Salt and pepper to taste. Cut the cabbage into wedges and steam it in a saute pan with water and salt. To dress the plate, start with placingthe bacon and shallot mix on top of the entrecote. Center the cabbage on the plate and put the entrecote on top. Pour morel sauce around it. Serve with baked or mashed potatoes.