Some wines are just so polished they seem to demand an elegant match. Tournedos of beef tenderloin, or maybe scaloppini of veal? If you want to strut your culinary stuff, make a béarnaise; if not, just a simple pan sauce will be fine. Sear the meat, remove from the pan, and deglaze with a dash of the wine and a little stock. Add a teaspoon of Dijon mustard, some capers and parsley, and bring to a quick simmer. Remove from the heat and whisk in a pat of butter.