"THE BEST! I have made this several times and always comes out great. I use Coppola Chardonnay for the wine and Kitchen Basics Beef Stock for the whole thing. I also serve it traditional with a sliced-toasted baguette on top and finish with shredded Gruyère cheese under the broiler. Oh - I also half the salt. I most recently made this for our Christmas Eve dinner with garlic roasted beef tenderloin... you can't get any better!