Sear the beef strips with olive oil in a large saucepot, cooking until brown. Add the rest of the ingredients up to the fish stock and bring to a boil. Lower the heat and reduce by half. Strain and reserve. Bring three cups of water to a boil and cook the orzo 5-6 minutes, or until cooked but al dente. Cook and reserve. Saute the cabbage in olive oil, adding the stock or water a little at a time, until the cabbage is well cooked. Add the cooked orzo, mixing well and reserve. Reheat the oven to 350 degrees. Bring the red wine reduction to a boil in a casserole or large saucepan. Add the four fillets, cover and bake in a 350 degrees oven for 6-7 minutes. Place the cooked fillets onto a serving platter and keep warm. Bring the red wine to a boil and reduce by a third to yield approximately 2 cups. Lower the heat and slowly add in the whole butter, whisking until fully incorporated. Pour some around the grouper, serving the rest in a sauce boat. Heat up the orzo-cabbage mixture in a saute pan and serve immediately.