Steak
A perfectly seared steak with a glossy red wine sauce: classic, festive and always a crowd-pleaser. You make the sauce with non-alcoholic red wine, so the whole dish stays alcohol-free. Pour Château Clos de Boüard Prince Oscar Vintage 2022 alongside: a full-bodied non-alcoholic red Bordeaux that easily stands up to the meat and the sauce.
Serves 2
Updated on 6 October 2026
Ingredients
- 2 steaks (preferably entrecote or tenderloin)
- 1 tbsp oil or butter
- Salt and pepper
- 1 shallot, finely chopped
- 100 ml alcohol-free red wine
- 100 ml beef stock
- 1 tsp balsamic vinegar (optional)
- 1 knob of cold butter
Preparation method
- Allow the steaks to come to room temperature and sprinkle generously with salt and pepper.
- Fry them in hot oil or butter until cooked through (e.g., 2–3 minutes per side for medium-rare). Let them rest for 5 minutes, covered with aluminum foil.
- Meanwhile, sauté the shallot in the fat. Deglaze with non-alcoholic red wine and let it reduce slightly.
- Add the stock (and balsamic vinegar, if desired) and let the sauce simmer until it thickens. Whisk in a knob of butter at the end for sheen and flavor.
- Cut the steak into slices and serve with the sauce.
