Go Back
Print

Steak Au Poivre Soup

Course Main Course
Prep Time 10 minutes
Total Time 45 minutes
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!