This came out beautifully. The tenderloin was fantastic(even though kept in the freezer a bit too long) The sauce came out super nice. Substituted Brie and Marscapone for the Camenbert. Added some mushrooms and Voila....simple, easy sophisicated French cuisine. I'm having a really nice glass of Jacques Iltis 1998 Riesling. We visited this winery in Alsace for tastings in 2001. Brought back 6 bottles. This is the last. I'm tempted to drink it all, but I'm saving a glass for Kristine (who missed a FINE meal, I must say). The host said drink now or hang on for a few years. Seems like the younger ones were better, but this is still good stuff.
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