What wine pairs with eye fillet?

Coonawarra Cabernet Sauvignon

red · Cabernet Sauvignon · Coonawarra · Australie — 17–18°C

Coonawarra Cabernet Sauvignon (brick-red terra rossa on limestone, 50km from South Australian coast, cool oceanic climate) — blackcurrant, cedar, mint and tight tannins form the refined pairing for pepper eye fillet; elegant cedar respecting the finesse of Aussie Cape Grim grass-fed psoas-major muscle, menthol note echoing crushed Tellichery black pepper, tannic structure holding the cognac-flambéed pepper sauce.

Bordeaux Rouge

red · Cabernet Sauvignon, Merlot · Bordeaux · France — 16–18°C

Classic Bordeaux Rouge (Cabernet-Merlot, AOC Médoc Cru Bourgeois or Saint-Émilion Grand Cru) — blackcurrant, plum, cedar and silky tannins form the timeless pairing for beef fillet with maître d'hôtel butter; melted tannins respecting tender Charolais flesh cooked rare to 55°C core, cassis echoing the Maillard caramelised crust, cedar prolonging chopped parsley and Guérande fleur de sel.

Barossa Valley Shiraz

red · Shiraz · Barossa Valley · Australie — 17–18°C

Barossa Valley Shiraz (centenary pre-phylloxera bush vines on clay-sand soils 60km NE of Adelaide) — jammy blackberry, dark chocolate, signature black pepper and American oak accompany eye fillet with pepper sauce; native black-pepper edge mirroring Sichuan or Tellichery pepper crushed in the sauce, chocolate wrapping Cape Grim grass-fed flesh, power holding the medium cooking.