I seared the steak in a cast-iron pan and finished it in the oven to a nice medium-rare. While the steak was in the oven, I added some butter, shallots, tarragon and red wine to the pan juices, and reduced them until the sauce coated the back of a spoon. (One of my favorite Mark Bittman recipes.)
For the sauce, I used a 2006 Domaine Taluau St. Nicholas de Bourgueil "Cuvée l'Expression" Cabernet Franc, procured from Moore Brothers, my favorite wine merchant. From the shop's description: This is real wine: all black fruit, bell peppers, violets, and minerals, with a long, moderately tannic finish and plenty of fresh acidity. In the glass the wine was a fine accompaniment to the steak, along with sides of crispy potatoes and green beans with basil and shallots.
I know, that plate is a mess. Gotta work on the whole "presentation" thing.