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
