I'm serving filets mignon with goat cheese and balsamic reduction to guests who don't drink alcohol. I'd like to serve a beverage with our meal that complements the steaks as nicely as red wine would (even if not in the same way). I'd also like it to be a sort of festive beverage. I was thinking along the lines of sparkling cider, but that will be way too light and sweet for the heavy meal.
There's a long tradition in the culinary world of pairing wines with meals or specific types of food, and the same goes for beer. What do I need to keep in mind when looking for a beverage that can hold its own against my filets? Are there any general rules for non-alcholic pairing, like there are for wine pairing, that would apply in this case?