Name: Steak Au Poivre Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French
Ingredients: 3 tbsp whole black peppercorns; 4 (4-oz.) filet mignons or 2 (8-oz.) sirloin steaks, sliced in half; Kosher salt, to taste; 1/2 cup plus 2 tbsp extra-virgin olive oil; 4 tbsp (1/2 stick) butter; 2 thyme sprigs, plus 1 tbsp chopped leaves; 2 large shallots, 1 finely chopped, 1 sliced into rings; 3 cloves garlic, finely chopped; 1/4 cup all-purpose flour; 1/4 cup cognac or brandy; 5 cups low-sodium beef broth; 1 1/2 lb waxy baby potatoes, quartered; 1 cup heavy cream; 2 tbsp Worcestershire sauce

Ingredients

3 tbsp. whole black peppercorns

4 (4-oz.) filet mignons or 2 (8-oz.) sirloin steaks, sliced in half

Kosher salt

1/2 cup plus 2 tbsp. extra-virgin olive oil

4 tbsp. (1/2 stick) butter

2 thyme sprigs, plus 1 tbsp. chopped leaves

2 large shallots, 1 finely chopped, 1 sliced into rings

3 cloves garlic, finely chopped

1/4 cup all-purpose flour

1/4 cup cognac or brandy

5 cups low-sodium beef broth

1 1/2 lb. waxy baby potatoes, quartered

1 cup heavy cream

2 tbsp. Worcestershire sauce

Instructions

Step 1: Grind peppercorns on the most coarse setting of a pepper mill, or use a mortar and pestle, or crush them wrapped in cheesecloth with a meat mallet. Season the steaks on both sides with kosher salt and the crushed peppercorns, pressing the peppercorns into the meat firmly.

Step 2: Heat 2 tablespoons of oil in a medium Dutch oven over medium-high heat until shimmering. Cook the steaks for about 3 minutes on one side, gently pressing to keep the peppercorns attached. Flip the steaks, add butter and thyme sprigs, and continue cooking while spooning the butter over the meat until well browned and an instant-read thermometer reads 135°F, about 2 to 3 minutes more. Transfer the steaks to a cutting board to rest and strain the remaining fat from the skillet, reserving it.

Step 3: Wipe out large pieces of pepper from the Dutch oven. Return the reserved fat to the pan and cook the chopped shallot over medium heat until softened, about 2 minutes. Add garlic and chopped thyme, cooking until fragrant, about 1 minute. Stir in the flour and whisk constantly until it darkens slightly, about 2 minutes. Whisk in cognac until smooth, then gradually add beef broth. Add potatoes and bring to a simmer. Cook until potatoes are tender and the soup thickens, about 15 minutes. Lower the heat, stir in cream and Worcestershire sauce, and cook until warmed through, about 5 minutes more.

Step 4: While the soup simmers, heat the remaining 1/2 cup oil in a small saucepan over medium heat. Add the sliced shallots and cook, stirring occasionally, until the oil bubbles around the shallots, 2 to 3 minutes. Reduce to medium-low and continue to cook until golden brown, about 4 to 5 minutes more.

Step 5: Remove fried shallots with a slotted spoon and drain on a paper towel-lined plate. Season lightly with salt and let cool slightly.

Step 6: Cut the rested steaks into cubes. Ladle soup into bowls, top with cubed steak and crispy fried shallots, and serve immediately.

Tips & Variations

Use a good quality beef broth for the best depth of flavor. For a lighter option, substitute half the cream with milk or leave it out entirely.

Try different cuts of steak like ribeye or New York strip if you prefer more marbling and flavor diversity.

If you like a spicier flavor, add a pinch of cayenne or smoked paprika along with the black pepper.

For gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch mixed with a little water.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent cream from separating. Steak cubes are best added fresh; however, you can store cooked steak separately and add when reheating the soup to maintain texture.

FAQs

Can I prepare this soup ahead of time?

Yes, you can make the soup base a day in advance and keep the steak and fried shallots separate. Reheat the soup gently, then add the steak cubes and topping just before serving to keep everything fresh.

What is the best way to crush peppercorns if I don’t have a mill?

You can place the peppercorns in a sealed plastic bag or wrap them in cheesecloth and crush them using the flat side of a meat mallet or the bottom of a heavy skillet to achieve coarse cracked pepper for a great texture.