Most of these suggestions are solid. Definitely not the big fatty cuts of steak. A filet totally works but I generally prefer some of the choices
My personal general favorite/go-to pairing for classically styled, aged Bordeaux/Burgundy is lamb chops. I prefer to buy a rack and cut down to the individual chops. With just butter and some salt. Rare to medium rare, pan seared but on lower heat. Aged Napa is a bit of a tougher one to pin down, but can’t go wrong with any of these.
I also like duck and pork chops sometimes.