Steak Au Poivre Soup is an ideal choice for culinary enthusiasts and home cooks looking to impress at dinner parties or enjoy a special meal with family. With tender cubes of steak, a creamy, peppery broth, and crispy shallots, this soup offers a symphony of flavors and textures. Its complexity belies the simplicity of the cooking process, making it accessible to cooks of all levels.
Ingredients:
- 3 tbsp. whole black peppercorns
- 4 (4-oz.) filet mignons or 2 (8-oz.) sirloin steaks, sliced in half
- Kosher salt
- 1/2 c. plus 2 tbsp. extra-virgin olive oil
- 4 tbsp. (1/2 stick) butter
- 2 thyme sprigs, plus 1 tbsp. chopped leaves
- 2 large shallots, 1 finely chopped, 1 sliced into rings
- 3 cloves garlic, finely chopped
- 1/4 c. all-purpose flour
- 1/4 c. cognac or brandy
- 5 c. low-sodium beef broth
- 1 1/2 lb. waxy baby potatoes, quartered
- 1 c. heavy cream
- 2 tbsp. Worcestershire sauce
Directions:
- Prepare the Steak: Grind peppercorns coarsely. Season steaks with salt and crushed peppercorns, pressing them firmly into the meat.
- Cook the Steak: Heat 2 tbsp. oil in a Dutch oven. Cook steaks until browned on each side. Add butter and thyme sprigs, cooking until the internal temperature reaches 135°F. Let the steaks rest, then dice into cubes. Reserve the cooking fat.
- Make the Soup Base: In the reserved fat, sauté the chopped shallot, garlic, and chopped thyme until aromatic. Stir in flour, cook for a minute, then carefully pour in cognac. Gradually whisk in the beef broth.
- Simmer the Potatoes: Add the potatoes to the broth and simmer until tender.
- Final Touches: Stir in heavy cream and Worcestershire sauce, heating through.
- Fry the Shallots: In a separate pan, heat 1/2 cup oil and fry the sliced shallots until golden. Drain on paper towels and season with salt.
- Serve: Ladle the soup into bowls, top with steak cubes and fried shallots.
Peppercorn-Crusted Steak with a side of Golden Shallot Soup
Steak Au Poivre Soup is an ideal choice for culinary enthusiasts and home cooks looking to impress at dinner parties or enjoy a special meal with family. With tender cubes of steak, a creamy, peppery broth, and crispy shallots, this soup offers a symphony of flavors and textures. Its complexity belies the simplicity of the cooking process, making it accessible to cooks of all levels.
Equipment
Ingredients
- 3 tbsp. whole black peppercorns
- 4 4-oz. filet mignons or 2 (8-oz.) sirloin steaks, sliced in half
- Kosher salt
- 1/2 c. plus 2 tbsp. extra-virgin olive oil
- 4 tbsp. 1/2 stick butter
- 2 thyme sprigs plus 1 tbsp. chopped leaves
- 2 large shallots 1 finely chopped, 1 sliced into rings
- 3 cloves garlic finely chopped
- 1/4 c. all-purpose flour
- 1/4 c. cognac or brandy
- 5 c. low-sodium beef broth
- 1 1/2 lb. waxy baby potatoes quartered
- 1 c. heavy cream
- 2 tbsp. Worcestershire sauce
Instructions
- Prepare the Steak: Grind peppercorns coarsely. Season steaks with salt and crushed peppercorns, pressing them firmly into the meat.
- Cook the Steak: Heat 2 tbsp. oil in a Dutch oven. Cook steaks until browned on each side. Add butter and thyme sprigs, cooking until the internal temperature reaches 135°F. Let the steaks rest, then dice into cubes. Reserve the cooking fat.
- Make the Soup Base: In the reserved fat, sauté the chopped shallot, garlic, and chopped thyme until aromatic. Stir in flour, cook for a minute, then carefully pour in cognac. Gradually whisk in the beef broth.
- Simmer the Potatoes: Add the potatoes to the broth and simmer until tender.
- Final Touches: Stir in heavy cream and Worcestershire sauce, heating through.
- Fry the Shallots: In a separate pan, heat 1/2 cup oil and fry the sliced shallots until golden. Drain on paper towels and season with salt.
- Serve: Ladle the soup into bowls, top with steak cubes and fried shallots.
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