Steak Au Poivre Soup

Steak Au Poivre Soup

4 servings
Creamy, hearty soup filled with potatoes and topped with pepper-crusted tender steak and fried shallots.

Ingredients

  • 3 tbsp. whole black peppercorns
  • 4 filet mignons or 2 sirloin steaks

    sliced in half&nbsp, 4-oz.

  • Kosher salt &nbsp
  • 1/2 c. plus 2 tbsp. extra-virgin olive oil&nbsp
  • 4 tbsp. butter

    1/2 stick

  • 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 c. all-purpose flour
  • 1/4 c. cognac or brandy&nbsp
  • 5 c. low-sodium beef broth
  • 1 1/2 lb. waxy baby potatoes

    quartered&nbsp

  • 1 c. heavy cream
  • 2 tbsp. Worcestershire sauce

Directions

  1. 1

    Grind peppercorns on the most coarse setting of a pepper mill (you can also use a mortar and pestle, or wrap peppercorns in cheesecloth and smash with a meat mallet or bottom of a heavy skillet). Season steaks on both sides with a generous pinch of salt and crushed peppercorns, pressing peppercorns into meat. 

  2. 2

    In a large skillet over medium-high heat, heat 2 tbsp. oil until shimmering. Cook steaks, gently pressing to make sure you don’t lose any peppercorns, until well browned on one side, about 3 minutes. Flip steaks and add butter and thyme sprigs. Continue to cook, spooning butter over steak, until tops are crusty and well browned and an instant-read thermometer inserted into thickest part registers 135°, 2 to 3 minutes more. Transfer steak to a cutting board and let rest until ready to use. Strain fat remaining in skillet and reserve. 

  3. 3

    Wipe out any large chunks of pepper from skillet. Return reserved fat to pan, then cook chopped shallot over medium heat, stirring often, until softened, about 2 minutes. Add garlic and chopped thyme and cook, stirring, until fragrant, about 1 minute. Add flour and whisk until combined. Cook, whisking constantly, until flour darkens slightly, about 2 minutes. Whisk in cognac until smooth, then slowly whisk in broth. Add potatoes and bring to a simmer. Cook until potatoes are tender and soup is thickened, about 15 minutes. Reduce heat to low and stir in cream and Worcestershire. Cook, stirring, until warmed through and combined, about 5 minutes more.  

  4. 4

    Meanwhile, in a small saucepan over medium heat, cook sliced shallots and remaining 1/2 cup oil, stirring occasionally, until oil begins to bubble around shallots, 2 to 3 minutes. Reduce heat to medium-low and continue to cook until shallots are golden brown, 4 to 5 minutes more.

  5. 5

    Using a slotted spoon, transfer shallots to a paper towel-lined plate; season with a pinch of salt. Let cool slightly. 

  6. 6

    Divide soup among bowls. Cut steak into cubes, then top bowls with steak and fried shallots.  

Steak Au Poivre Soup

Steak Au Poivre Soup

45 min4 servings

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About this Recipe

Craving the bold, peppery richness of steak au poivre in a comforting, easy-to-eat format? This Steak Au Poivre Soup delivers that classic steakhouse flavor, transforming a beloved dish into a satisfying, creamy bowl that's ready in just 45 minutes.

This recipe isn't just soup; it's a clever transformation of the classic steakhouse dish into an approachable, satisfying meal. The brilliance lies in marrying the rich, peppery essence of steak au poivre with a comforting, creamy potato soup base. We sear pepper-crusted filet mignons or sirloin steaks to perfection, then slice them to crown a deeply flavorful broth thickened with flour and deglazed with cognac or brandy. This method ensures every element of the traditional dish is present, from the tender beef to the aromatic pepper sauce, all harmonizing in a hearty bowl.

Imagine a bowl where luxurious creaminess meets the bold, aromatic kick of black peppercorns. This Steak Au Poivre Soup delivers a deeply savory and comforting experience. The velvety soup base, rich with the flavors of beef broth, heavy cream, and a hint of Worcestershire, cradles tender, quartered waxy baby potatoes, offering a satisfying bite. Each spoonful is enhanced by the star of the show: succulent pieces of pan-seared, pepper-crusted steak, perfectly tender, and crowned with crispy fried shallots, adding a delightful textural contrast. Despite its gourmet appeal, this hearty dish comes together surprisingly fast, making it an achievable culinary delight that will impress without demanding hours in the kitchen.

Looking to customize? While filet mignon or sirloin are specified, feel free to use other tender cuts like flat iron or ribeye for the steak, adjusting cooking time as needed. For the classic flavor, use cognac or brandy, but a dry red wine can work in a pinch for deglazing, or simply use more beef broth for an alcohol-free version. You can also adjust the amount of whole black peppercorns to suit your spice preference.

This Steak Au Poivre Soup is perfect for a cozy weeknight dinner or as an impressive starter for a dinner party. Serve it with crusty bread for dipping to fully savor every last drop.

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