We treated ourselves to some fillet steak and used it in Tournedos Sauté aux Champignons from Supercook. This is steak in a mushroom and red wine sauce. Supercook recommended a claret. We opted for a bottle of Espitalet des Anges Cabernet Merlot 2007 from Sunday Times Wine Club. This is a southern French Cabernet/Merlot blend, designed to give Bordeaux a run for its money according to Laithwaites. It complemented the steak beautifully. The combination accentuated the deep blackcurrant character and juicy plummy flavours in the wine.