Roasted Beef Tenderloin in Merlot Shallot Sauce - in cast iron???

[mjg]

I made a great find at a garage sale - 3 cast iron skillets for $3 total. I was planning on making the Roasted Beef Tenderloin tonight. Should I use the cast iron? I have seen in past threads some disagreements about whether a sauce (especially wine based) will take on the iron flavor. Has anyone made this recipe in their cast iron skillet?

[wallycat]

Cook's Illustrated (or was it America's Test Kitchen) discussed cast-iron pans and tomato products (same theory about the acid interaction). They said that a well seasoned (MUST be well seasoned!!) pan will not react with ingredients...but you should not store the leftovers or keep the food in their for extended periods of time after they are done cooking.