When the steak is left medium-rare or less on the inside, full-bodied and tannic red wines pair best with beef tenderloin and sirloin. With pepper steak, overly spicy wines, such as those made from Syrah, may intensify the heat of the pepper. Full-bodied red wines with fruity notes work better with the dish.
An excellent choice is the Spanish organic-certified Parés Baltà Mas Elena red wine, made from classic Bordeaux grape varieties: Cabernet Sauvignon, Merlot, and Cabernet Franc. It differs from traditional Bordeaux wines with its more abundant fruitiness.
Another excellent choice is Cousiño Macul Antiguas Reservas Cabernet Sauvignon from Chile’s Maipo Valley, which has just the right amount of fruitiness to support its tannic structure.
