44-ounce filet mignons or 2 (8-ounce) sirloin steaks, halved
Kosher salt
1/2cupplus 2 tablespoons extra-virgin olive oil
4tablespoons1/2 stick butter
2thyme sprigsplus 1 tablespoon chopped leaves
2large shallots1 finely chopped, 1 sliced into rings
3clovesgarlicfinely chopped
1/4cupall-purpose flour
1/4cupcognac or brandy
5cupslow-sodium beef broth
1 1/2poundswaxy baby potatoesquartered
1cupheavy cream
2tablespoonsWorcestershire 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!