Pair fillet of beef with Tua Rita Redigaffi from Toscana like a sommelier

Anise flavor
Duck liver, goose liver
Bearnaise sauce
Fat and acidic sauce (e.g. wine, cream)
Fat sauce (e.g. cream, cheese)
Fish roe/caviar
Fresh herbs
Green asparagus
Preserved red berries
Preserved dark berries
Mature hard cheese
Air dried ham
Dark gravy
Potato gratin
Vegetable roots purée
Red wine sauce, porter/ale sauce
Smoked meat
   --  Sunripe tomatoes
Fried mushrooms
Mushroom sauce/stew
Acidic sauce (e.g. wine, citrus)
Acidic red berries
Acidic dark berries
Cooked onions
Cooked green peas/corn/paprika
Cooked vegetable roots
   --  Tropical fruit
Truffle
Herb spices