Pairing for filet mignon, simply sauteed?

[violetfox]

I had a customer today looking for a wine to go with filet mignon, sauteed simply, not au poivre, not a strong or heavy sauce, not grilled. He wanted something of "medium body" - and liked both Malbec and Merlot. He bought a nice bottle of each, but what other choices would others recommend? I would probably have leaned toward a Burgundy or maybe something Italian. I got thinking about obvious choices and am curious about less obvious ones. Thanks in advance!

[Alex]

Hmm. I just drank an Argentinian Malbec -- a Clos De Los Siete -- with a burger tonight. That would have been fine with a filet mignon, especially if he ground a little fresh pepper on it.

With his filet not being all that assertive or "beefy", I think an Oregon Pinot Noir would have been a good match.

[Alcuin]

I would go with something subtle. Burgundy is a good choice, but merlot based Bourdeux could be good or a cab franc from the Loire, if the customer likes a bit of fruit. Sangiovese or a clone might be nice too: I'd pick Vino Nobile de Montepulciano for something dry but not overbearing. Sounds like the customer likes fruit, but a new world malbec would be a bit too much fruit I'd think and a French malbec would likely be a bit too dry. I've had a nice French gamay/malbec that might be suitable, depending on the drinker. For something out of left field, merlot from Ticino (Italian speaking part of Switzerland in the Alps).

[violetfox]

Thank you for the suggestions! All make good sense to me.

[Zachary]

Merlot, either in Right Bank Bordeaux or elsewhere. New world Pinot. Big, ripe Gamay. You don't need a lot of tannins or acidity - there's not enough fat to provide a balance.