Steak Au Poivre Soup
Posted on September 22, 2025
Steak Au Poivre Soup
- 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
- 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!
