Instead of overdoing the fillet cooking it the classic French way makes it a good pair with fine wines. The reason is old wines are so sensitive that their flavor gets swapped if a fresh fish, steak or game is cooked with strong flavors. One has to be extra cautious while serving wines with desserts, even if the dessert is fruit based it overshadows the flavors of wine. Therefore, it is preferable to have fine wines with food containing subtle flavors,so that one can feel the difference between a Montrachet and a Chilean Chardonnay.
