I'm not sure how to describe this as far as taste. I think I will omit the white wine next time. I feel like it overpowered and possibly even soured the cream. It has a very tangy flavor and I had to doctor it with seasonings and cream until it was palatable. I'm planning on using a combo of low sodium beef bone and fresh roast beef broth next time I try this recipe. I think the richness of the natural juices and butter and seasoning from pan searing will be amazing.
