Steak au Poivre Soup 

Steak au Poivre Soup is a luxurious, comforting dish that combines the rich flavors of a classic French steak preparation with the warmth and heartiness of a creamy soup. This recipe brings together tender pieces of steak, crushed black peppercorns, and a creamy broth to create a truly indulgent meal that's perfect for a cozy night in or a special occasion.

Full Recipe:

Ingredients

• 3 tablespoons whole black peppercorns

• 4 (4-oz.) filet mignons or 2 (8-oz.) sirloin steaks, sliced in half

• Kosher salt

• ½ cup plus 2 tablespoons extra-virgin olive oil

• 4 tablespoons (½ stick) butter

• 2 sprigs thyme, plus 1 tablespoon chopped leaves

• 2 large shallots, 1 finely chopped, 1 sliced into rings

• 3 cloves garlic, finely chopped

• ¼ cup all-purpose flour

• ¼ cup cognac or brandy

• 5 cups low-sodium beef broth

• 1½ lbs waxy baby potatoes, quartered

• 1 cup heavy cream

• 2 tablespoons Worcestershire sauce

 Directions

1. Prepare the Steaks: Grind the black peppercorns coarsely. Season the steaks on both sides with kosher salt and the crushed peppercorns, pressing the pepper into the meat.

2. Sear the Steaks: In a medium Dutch oven over medium-high heat, heat 2 tablespoons of olive oil until shimmering. Cook the steaks, gently pressing to ensure the peppercorns don't fall off, until well browned on one side, about 3 minutes. Flip the steaks and add the butter and thyme sprigs. Continue to cook, spooning the butter over the steaks, until the tops are crusty and well browned, and an instant-read thermometer inserted into the thickest part registers 135°F (57°C), about 2 to 3 minutes more. Transfer the steaks to a cutting board and let rest. Strain the fat remaining in the skillet and reserve.

3. Prepare the Soup Base: Wipe out any large chunks of pepper from the Dutch oven. Return the reserved fat to the pot, then cook the chopped shallot over medium heat, stirring often, until softened, about 2 minutes. Add the garlic and chopped thyme, cooking until fragrant, about 1 minute.

4. Thicken the Soup: Add the flour to the pot and whisk until combined. Cook, whisking constantly, until the flour darkens slightly, about 2 minutes. Whisk in the cognac until smooth, then slowly whisk in the beef broth.

5. Cook the Potatoes: Add the quartered potatoes to the pot and bring to a simmer. Cook until the potatoes are tender and the soup has thickened, about 15 minutes.

6. Finish the Soup: Reduce the heat to low and stir in the heavy cream and Worcestershire sauce. Cook, stirring, until warmed through and combined, about 5 minutes.

7. Prepare the Fried Shallots: Meanwhile, in a small saucepan over medium heat, cook the sliced shallots and remaining ½ cup olive oil, stirring occasionally, until the oil begins to bubble around the shallots, 2 to 3 minutes. Reduce heat to medium-low and continue to cook until the shallots are golden brown, 4 to 5 minutes more. Using a slotted spoon, transfer the shallots to a paper towel-lined plate; season with a pinch of salt. Let cool slightly.

8. Serve: Divide the soup among bowls. Cut the rested steaks into cubes, then top the bowls with steak and fried shallots.

Nutritional Information (per serving)

• Calories: Approximately 1129 kcal

• Protein: Varies based on steak cut

• Fat: Varies based on steak cut and added ingredients

• Carbohydrates: Varies based on potato content

• Sodium: Varies based on broth and added salt