This is a great sauce! I used marlot and had wonderful result reserving it with sole fillet. I imageine it'd go well with other seafood or pork chop as well. Very tasty!
Sorry, but this just didn't do it for us. When I actually went to make the recipe, I wondered how to deal with the mushrooms (how to chop, and when to add) then when to add the lemon juice (which I decided it needed). I also think it needed a grinding of salt, as this was to be the main flavouring of our beautiful steaks. It was also difficult to incorporate all the wine into the softened butter-I don't know how I could overcome that problem. I found the purple mushrooms a little off-putting, and although it taste "OK" I wouldn't make it again.