Steak Au Poivre Soup Recipe
Introduction
Steak Au Poivre Soup is a luxurious twist on a classic French favorite, combining tender pepper-crusted steak with a rich, creamy broth studded with potatoes. This comforting dish is perfect for impressing guests or treating yourself to a tasty gourmet meal at home.
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 coarsest setting of a pepper mill or crush using a mortar and pestle. Season the steaks generously with kosher salt and press the crushed peppercorns firmly into both sides of the meat.
- Step 2: Heat 2 tablespoons of olive oil in a medium Dutch oven over medium-high heat until shimmering. Add the steaks and cook undisturbed for about 3 minutes until well browned. Flip steaks, add butter and thyme sprigs, and continue cooking, spooning butter over the steaks, until crusty and an instant-read thermometer reads 135°F (about 2-3 minutes). Remove steaks and let rest. Strain and reserve the cooking fat.
- Step 3: Wipe out large chunks of pepper from the Dutch oven. Return reserved fat to the pan and cook chopped shallot over medium heat until softened, about 2 minutes. Add garlic and chopped thyme; cook until fragrant, about 1 minute.
- Step 4: Stir in the flour and cook, whisking constantly, until slightly darkened, about 2 minutes. Slowly whisk in the cognac until smooth, then gradually whisk in beef broth. Add potatoes and bring to a simmer. Cook until potatoes are tender and soup thickens, about 15 minutes.
- Step 5: Reduce heat to low, stir in heavy cream and Worcestershire sauce, and warm through for about 5 minutes, stirring occasionally.
- Step 6: In a small saucepan, heat the remaining 1/2 cup olive oil over medium heat. Add sliced shallots and cook until oil bubbles around them, about 2–3 minutes. Lower heat to medium-low and continue cooking until shallots turn golden brown, 4–5 minutes more. Remove with a slotted spoon to a paper towel-lined plate and season with salt.
- Step 7: Cut the rested steaks into cubes. Divide soup among bowls and top each with steak cubes and crispy fried shallots.
Tips & Variations
- For extra heat and depth, add a pinch of cayenne pepper to the peppercorns before seasoning the steak.
- Use a mix of waxy potatoes for creaminess or add carrots for additional sweetness and texture.
- Substitute cognac with brandy or a splash of bourbon for slightly different flavor profiles.
- To keep the shallots crispy, cook them slowly on low heat and avoid overcrowding the pan.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove, adding a splash of broth or cream if the soup has thickened too much. For best texture, add the fried shallots fresh when serving rather than storing them with the soup.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cuts of steak for this soup?
Yes, sirloin or ribeye can work well, but be sure to adjust cooking times to avoid overcooking. Thinner cuts may cook more quickly and could become tough if left in the soup too long.
Is it possible to make this recipe without alcohol?
Absolutely. If you prefer to skip cognac or brandy, substitute it with an equal amount of beef broth or apple cider for flavor. The soup will still be flavorful and rich.
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Steak Au Poivre Soup Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
Steak Au Poivre Soup is a rich and luxurious soup inspired by the classic French steak au poivre. It combines tender, pepper-crusted steak pieces with a creamy, flavorful broth made from cognac, beef stock, and baby potatoes. Crispy fried shallots on top add a satisfying crunch, making this soup an elegant and comforting dish perfect for special occasions or a hearty meal.
Ingredients
Scale
Steak and Peppercorns
- 3 tbsp. whole black peppercorns
- 4 (4-oz.) filet mignons or 2 (8-oz.) sirloin steaks, sliced in half
- Kosher salt
Cooking and Soup Base
- 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
- Crush Peppercorns and Season Steak: Grind the whole black peppercorns using a coarse setting on a pepper mill or crush them manually with a mortar and pestle or heavy skillet wrapped in cheesecloth. Season both sides of the steak generously with kosher salt and the crushed peppercorns, pressing the peppercorns firmly into the meat to create a crust.
- Brown Steaks: Heat 2 tablespoons of olive oil in a medium Dutch oven over medium-high heat until shimmering. Cook the steaks for about 3 minutes on one side, pressing gently to retain the pepper crust. Flip the steaks, add butter and thyme sprigs to the pot, and spoon the melted butter over the steaks as they cook for another 2 to 3 minutes until well browned and an instant-read thermometer reads 135°F for medium-rare. Transfer steaks to a cutting board to rest and strain the leftover fat from the pan, reserving it.
- Sauté Aromatics and Make Roux: Clean out large pepper chunks from the Dutch oven. Return reserved fat to the pan and cook the finely chopped shallot over medium heat until softened, about 2 minutes. Add garlic and chopped thyme leaves and cook until fragrant, about one minute. Sprinkle in the flour and whisk constantly until it darkens slightly, about 2 minutes, forming a roux base for the soup.
- Deglaze and Simmer Soup: Whisk in cognac until smooth, then gradually add the beef broth, whisking continuously. Stir in quartered baby potatoes, bring the mixture to a simmer, and cook until the potatoes are tender and the soup has thickened slightly, about 15 minutes. Reduce heat to low and stir in the heavy cream and Worcestershire sauce, heating through for about 5 minutes more.
- Fry Shallots: While the soup simmers, in a small saucepan over medium heat cook the sliced shallots with the remaining 1/2 cup olive oil, stirring occasionally, until the oil bubbles around the shallots (2 to 3 minutes). Reduce heat to medium-low and continue cooking until golden brown and crispy, about 4 to 5 minutes more. Remove with a slotted spoon and drain on paper towels, seasoning lightly with salt. Let cool.
- Assemble and Serve: Cut the rested steak into cubes. Ladle the soup into bowls, top each bowl with cubed steak and a generous portion of crispy fried shallots. Serve immediately and enjoy the rich layers of flavor in every spoonful.
Notes
- Use waxy potatoes like baby Yukon golds or red potatoes for a creamy texture that holds shape well in soup.
- The cognac adds depth and a subtle sweetness; if unavailable, brandy is a suitable substitute.
- Adjust peppercorn quantity to taste if you prefer a milder or more intense pepper flavor.
- To make the shallots extra crispy, fry them at a consistent medium-low heat and avoid overcrowding the pan.
- Allow steaks to rest before slicing to retain juiciness and tenderness.
- This soup is best served immediately to enjoy the contrast between crunchy shallots and creamy broth.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Keywords: Steak au poivre soup, French soup, creamy beef soup, pepper-crusted steak, steak soup recipe, comfort food, dinner soup, steak broth
