Got it.. Wife has fun with nice steak cuts in the cast iron skillet.. Working between the stove top and the oven.. An old Emeril trick.. Timing everything precisely..Pretty tasty..The general consensus is you use a wine good enough to drink, but not necessarily the one you will be drinking. I did use the same this time, mostly because it's what I had on hand. But sometimes I use vermouth, especially dry vermouth in a scampi-esque recipe. A trick I picked up from Serious Eats at some point.
I'm generally of the camp that you usually can't tell the quality when mixed with intense concentrated beef flavors. Unless it's that crappy a wine. I've done a lot of blind tasting in my day, and basically no one is good enough to taste the difference blind. Although you might be psychologically biased if you DO know that's in there.
What kind of wine did you match with those flavors?? Last question..