When it comes to roast beef, a full-bodied, dry, Bordeaux with liberal amounts of tannin often works best. Many Bordeaux wines have a sharp, mineral flavor to them that just seems to enhance the flavor and texture of the beef. The taste of the wine, however, does vary based on the wine maker. As such, I'd suggest that you consider conducting a taste test before deciding on serving a particular brand of Bordeaux with your special meal. If you don't want to go with a premium Bordeaux, I have found that some Bordeaux blends also pair nicely with beef.