As I mentioned, you can use really any steak with this. I prefer it with venison (of any kind) or waterfowl, specklebelly geese especially. But regular beef steak is great, too, especially filet mignon, ribeye, New York strip, etc. This is also excellent with lamb chops. I really prefer to use a good glace de viande or demi-glace for this recipe, as it moves things along faster and adds a lot of body to the sauce. I've linked to my recipe for duck glace,
and you can buy demi-glace in fine supermarkets or online. But don't let this stop you from making the recipe: I've also used low-sodium beef stock and boiled it down and it works, too.