Very easy and delicious. Everyone loved this dish/sauce. Great accompaniment to roasted tenderloin. Will definitely make again.
@Pat1969 and any other lactose-intolerant diners...
For a lactose-free substitute for heavy cream, try some kosher non-dairy creamers listed as "parve" if you don't mind added sweetness -- or puree some *silken* tofu in the same amount as the cream. Hope this helps.
I made this recipe for a dinner party. My guests were so impressed. This reecipe is expensive to make, but so worth it!
I made the tenderloin and this ragout for my annual new years eve. dinner party and OMG it was so good! A huge hit with my guests. If you like mushrooms you should make this recipe. However, as someone who eats a limited amount of fat, this is definitely a "special occaision, once in a great while" recipe due to all the butter and cream (of course that's what makes it taste so darn good)!!!
I would LOVE to really submit a rating...it sounds so yummy! However, for those of us who are lactose intolerant, recipes containing heavy cream are definitely OUT. I know, take the pill, but I find that while it enables me to enjoy fermented dairy products i.e. cheeses, sour cream etc. it isn't too helpful with fresh dairy.
Would the sour cream work? What do you suggest that the lactose intolerant substitute in recipes calling for heavy cream that would approximate the results using the called for heavy cream? I'm sure that I am not the only lactose intolerant subscriber to Fine Cooking. So, suggestions anyone?
This made the dinner look and taste special. Used less cream but still came out a winner.