The wine was younger than optimal, but that is not to say it was undrinkable. Its going to be rather lovely in a year or so. It was much at it best when I was eating the strip vs before and after and I am glad I tried it with a Strip instead of Tenderloin because that extra connective tissue which makes Strip "chewier" really pairs with a Pauillac's tannins. I wouldn't necessarily say Infanticide, more like it was likely bottled released earlier than expected based on trade et al and I especially think that is the case with it coming practically seconds after the 2022 Saint Emillon was release. So in summary, if you want to drink it now, make sure it airs out, and pair it with a hearty meat like Strip, or Lamb Chops or Venison.

We are similar on the cut preferences, and Strip does have a very different texture (aka chewiness than Tenderloin), but the meat really does have a nice taste, especially grilled. With Tenderloin I typically go with a cream horseradish sauce or a dry vermouth balsamic pan sauce. That said, if you're usually eating Tenderloin, you are definitely notice your jaw is getting more work with the chewiness. This does highlight why a good grilled Ribeye is so good, you get that extra flavor over the Tenderloin, but its definitely has a better texture than a Ribeye.