If you’re craving a hearty meal with a French twist, you’re in for a treat with our Steak au Poivre Soup! It’s like having the flavors of a classic steak dish in a cozy, spoonable bowl. Tender seared filet or sirloin, creamy baby potatoes, and a peppery sauce come together to make this soup a delightful meal. Whether it’s a casual weeknight dinner or a special date night, this soup will impress with its rich flavors.
Here are some tips to help you make the most out of your Steak au Poivre Soup:
- Opt for waxy potatoes like red and yellow varieties. They hold up better in soups, need no peeling, and add a pop of color to your dish. Adding raw potatoes to the soup allows them to release starch, which helps thicken the broth.
- Choose tender steak cuts like filet mignon or sirloin. Since this soup cooks quickly, you want meat that’s already tender. Filet mignon ensures each spoonful is soft and delicious. If filet mignon is too pricey, sirloin is a great alternative.
- Get creative with toppings! While fried shallots are a tasty choice, feel free to experiment with other toppings to personalize your soup.
Leftovers can be stored in airtight containers (keeping soup and steak separate) in the fridge for up to 5 days or frozen for up to 3 months.
Steak Au Poivre Soup
Servings 4
Ingredients
- 3 tablespoons whole black peppercorns
- 4 4-ounce filet mignons or 2 (8-ounce) sirloin steaks, halved
- Kosher salt
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 4 tablespoons 1/2 stick butter
- 2 thyme sprigs plus 1 tablespoon 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 pounds waxy baby potatoes quartered
- 1 cup heavy cream
- 2 tablespoons Worcestershire sauce
Instructions
- Grind peppercorns coarsely and season steaks with salt and crushed peppercorns.
- Cook steaks in a skillet until browned on both sides. Remove from skillet and let rest.
- Cook chopped shallot in reserved fat until softened. Add garlic, thyme, and flour; cook until fragrant. Whisk in cognac, then slowly whisk in broth. Add potatoes and simmer until tender.
- Stir in cream and Worcestershire sauce and cook until warmed through.
- In another saucepan, cook sliced shallots in oil until golden brown and crispy. Drain on paper towels and season with salt.
- Divide soup among bowls, top with cubed steak, and garnish with fried shallots. Enjoy your Steak au Poivre Soup!