I agree with @Mike_Evans here. That said, in our house steak wines are aged CA cab, Bordeaux, and Barolo/Barbaresco.
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Most reds, but recently some older Bandols.
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My absolute tops would be a top-end Guigal Côte Rôtie or Hermitage, if the market is up. If market is steady, maybe a Château Beychevelle or Howell Mountain cab sauv.
If the market is in the dumper, Côte du Rhône all day long, baby. Or maybe a Kirkland Suscol Vineyard cab.
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We shipped home a bunch of Coonawarra Cabs from our trip and I’m itching to open one soon. A good steak would be a good excuse.
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Brunello needs to be added next to CCR as a go to with virtually anything.
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Welcome, Michelle! Rip one open and throw us a note and some steak pictures to chomp on! 
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I agree with much of the above. The more fat, the more acid and tannin, the better.
I would only add Campanian Aglianico. Especially the wines above table wines with all the tannin and acid are also great red meat friends.
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Indeed. I’d love to see which ones you bought, why, and how the pairing goes.
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Depends on the steak; but, I generally open whatever red for which I’m the mood. In the past, most often Bdx & Napa (always aged of course). These days, most often Barbaresco, Brunello di Montalcino, or, more recently, Nobile di Montepulciano (also always aged).
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I am surprised you are the first to mention Nebbiolo. A great match with steak!
I believe Suzanne also did. And agreed!
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Charo you sound like a bot to me.
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You must be drinking a lot of La La’s these days!
Fatty ribeye gets a big Napa Cab. Other steaks and preparations get different wines depending on what the sauce might be. Still, in general favor CS or CS blends with Syrah second place. A good Malbec can suffice in place of a Napa Cab.
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Others have mostly said everything already, but fwiw I prefer Napa especially with grilled preparations. However I like a little age on them. Too young and it’s a bit much for me. I really like Bordeaux too, but I just find that I prefer it with other meats.
I personally don’t prefer CS and Bordeaux blends with filet mignon. It has to have quite a bit of age. I really enjoy Pinot Noir with that cut - again just my personal taste. YMMV
Things move around a bit depending on if adding certain seasonings or sauces.
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The question here is really why you would eat filet mignon, not what you’d drink with it. 
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Ha. Tough crowd. If I’m going to eat steak, I much prefer a ribeye to anything else. I did try those Flannery filets last weekend and they were quite good.
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Any red, plus brut nature champagne, amontillado, or palo Cortado
Though like Mike it’s always a good excuse for Bordeaux or Cabernet
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We don’t eat steak often but when we do we get prime NY strip steaks and hot smoke them with a mix of hickory and cherry wood. On those occasions it’s a wine with approximately 20yrs age or more. From Napa my preference is a cab based produced on Howell Mtn…I really like an aged Viader. From Bordeaux I just started tapping into 2000 vintage Left Bank wines. Often I pull out a wine from Margaux region. At times I’ll pull out an aged barolo from my very small collection. I stay away from wines that are big and bold as I want the steak to shine along with the wine.
Unfortunately Arnold’s moms dentures can’t handle anything tougher than filet.
‘
It’s just as tasteless as you remember…
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