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Grilled Steak with a Red Wine and Coffee Reduction

Servings: 4
Preparation: 30 minutes

For our 100th anniversary, we’re getting saucy with MissFresh. Try this unclassic steak sauce recipe combining red wine and Van Houtte® Original House Blend coffee for a rich, deep flavour that can be paired with any steak to give it that little something extra.

In partnership with Sobeys Logo
  • 1

    Chop shallots and mince garlic.

  • 2

    In a pot, add water and barley, and bring to a boil. Reduce heat to low, cover and let cook until barley is al dente, about 30 minutes.

    Add a bit of water if needed.

  • 3

    In a saucepan, combine coffee, red wine, demi-glace sauce base, thyme and sugar. Bring to a boil, then let simmer until it thickens. Remove from heat and season with salt and pepper.

  • 4

    Rub steaks with Montreal steak spice mix. In an oiled pan over medium-high heat, cook steaks about 3 minutes per side or until desired doneness. Set steaks aside and let rest. Keep pan for next step.

  • 5

    Reduce heat to medium. Add olive oil to pan and sauté grapes, spinach, garlic and shallots for 5-6 minutes. Remove from heat. Stir in vinegar and season with salt and pepper.

  • 6

    Serve steak with barley and spinach-grape side. Add red wine and coffee sauce on top of steak.

  • Looking for other ways to get creative in the kitchen? Click here to discover other coffee-inspired recipes, along with a ready-to-cook MissFresh delivery.


  • 2 French shallots
  • 2 garlic cloves
  • 1 ½ cups pearl barley
  • 3 cups water
  • 1 cup brewed Van Houtte® Original House Blend K-Cup® pod coffee
  • 1 cup red wine for cooking
  • 1.5 tbsp. demi-glace sauce base
  • 2 sprigs thyme
  • 2 tsp. white sugar
  • 4 AA beef steaks for grilling
  • Salt and pepper to taste
  • 2 tbsp. Montreal steak spice mix
  • 2 tbsp. olive oil
  • 240 g red grapes
  • 200 g baby spinach
  • 2 tbsp. balsamic vinegar