When you hear the heavenly words “Steak Au Poivre Soup,” you might just get hit with a wave of savory nostalgia, bringing to mind gatherings, laughter, and those moments that can only be overshadowed by a sumptuous bowl of creamy deliciousness. Imagine hearty morsels of steak mingling in a blissfully rich broth, swirled with luscious potatoes that melt gently in your mouth. Just thinking about it makes your taste buds dance a little jig in anticipation of that delicious meal!
This delightful dish is perfect for any occasion—whether it’s a cozy night in, a dinner party, or when you simply want to treat yourself to something spectacular. Trust me when I say, every spoonful of Steak Au Poivre Soup will warm your belly and your heart. With its delightful combination of textures, flavors, and aromas, it’s the kind of dish that quickly turns you into a culinary rock star in your own kitchen, winning over even the most discerning palates.
Why You'll Love This Steak Au Poivre Soup
- This incredible Steak Au Poivre Soup transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
Ingredients for Steak Au Poivre Soup
Here’s what you’ll need to make this delicious Steak Au Poivre Soup:
3 Tbsp. whole black peppercorns – freshly ground for a robust flavor that elevates the dish.
4 (4-oz.) filet mignons or 2 (8-oz.) sirloin steaks – choose tender cuts for the best texture; slice in half for quicker cooking.
Kosher salt – for seasoning the meat, enhancing its natural flavors.
1/2 cup plus 2 tbsp. extra-virgin olive oil – use high-quality oil for sautéing and added richness.
4 Tbsp. (1/2 stick) butter – adds creaminess and depth to the dish.
2 thyme sprigs, plus 1 tbsp. chopped leaves – fresh thyme brings an aromatic touch that pairs beautifully with the broth.
2 large shallots – one finely chopped, one sliced for a delightful crunch.
3 cloves garlic – minced for a fragrant undertone.
1/4 cup all-purpose flour – for thickening the soup to a velvety consistency.
1/4 cup cognac or brandy – lends a touch of sophistication and depth of flavor.
5 cups low-sodium beef broth – the base that ties all the elements together without overpowering the palate.
1 1/2 lb. waxy baby potatoes – quartered to provide substance and creamy texture.
1 cup heavy cream – for that luscious, creamy finish.
2 Tbsp. Worcestershire sauce – adds a tangy, umami kick that enhances the overall flavor.
How to Make Steak Au Poivre Soup
Follow these simple steps to prepare this delicious Steak Au Poivre Soup:
Step 1: Prepare the Steaks
Grind the black peppercorns using the coarsest setting on your pepper mill. Season your steaks generously with kosher salt and the crushed peppercorns, pressing them firmly into the meat so they adhere well.
Step 2: Sear the Steaks
In a medium Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until it shimmers. Cook the seasoned steaks for about 3 minutes without moving them, allowing a beautiful crust to form. Flip the steaks, adding the butter and thyme sprigs, and continue cooking while spooning the fragrant butter over the tops until they reach a medium-rare temperature (135°F), roughly 2-3 minutes more. Transfer the steaks to a cutting board to rest before cubing them.
Step 3: Make a Flavor Base
Wipe out any large chunks of pepper from the Dutch oven, then return the reserved fat to the pan. Cook the chopped shallot over medium heat until softened (around 2 minutes), then add garlic and chopped thyme. Stir for about a minute until fragrant, then sprinkle in the flour, whisking until it darkens slightly for around 2 minutes.
Step 4: Simmer the Soup
Gradually whisk in the cognac until smooth, then add the beef broth and bring it to a simmer. Toss in the quartered baby potatoes and let everything cook together until the potatoes are tender and the soup thickens (approximately 15 minutes). Lower the heat and stir in the heavy cream and Worcestershire sauce until warmed through.
Step 5: Prepare the Shallot Garnish
In a small saucepan, heat the remaining 1/2 cup of olive oil over medium heat. Add the sliced shallots, stirring occasionally until the oil bubbles around them (2-3 minutes). Reduce the heat to medium-low and let them cook until golden brown, about 4-5 more minutes.
Step 6: Serve and Enjoy
Using a slotted spoon, transfer the fried shallots to a paper towel-lined plate and sprinkle with salt. In individual bowls, ladle the rich soup, top it with cubes of steak and the irresistible crispy shallots.
Voilà! Your Steak Au Poivre Soup is ready to devour. Don’t forget to take a moment to admire your glorious creation before diving in—then prepare for compliments to roll in faster than you can say “delicious.”
You Must Know About Steak Au Poivre Soup
- This showstopping Steak Au Poivre Soup delivers restaurant-quality results using simple ingredients you probably already have at home.
- The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds.
- Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest.
- Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting Steak Au Poivre Soup Cooking Process
Start by seasoning the steaks so they can absorb the spices while you prepare the soup base. Sear the steaks to perfection, then utilize the fond in the pot for building flavor in the soup.
Add Your Touch to Steak Au Poivre Soup
Experiment with ingredients like adding mushrooms or substituting different herbs for thyme. You can also try using sweet potatoes instead of regular potatoes for a unique twist.
Storing & Reheating Steak Au Poivre Soup
Store leftover soup in airtight containers in the refrigerator for up to three days. Reheat gently on the stovetop over low heat to maintain the creamy texture.
Chef's Helpful Tips for Steak Au Poivre Soup
- This professional-quality Steak Au Poivre Soup relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
Cooking for friends last week, I made this soup, and the compliments were endless. One friend suggested it could cure any case of the “I can’t cook” blues. Moments like that make it all worthwhile!
FAQs About Steak Au Poivre Soup
What is Steak Au Poivre Soup?
Steak Au Poivre Soup is a delectable twist on the classic steak dish, featuring tender steak pieces nestled in a creamy, rich potato soup. This soup combines the flavors of seasoned steak, black peppercorns, and aromatic herbs, all enveloped in a silky broth. It’s a comforting dish that’s perfect for any season, transforming a simple bowl of soup into a gourmet experience. The unique blend of textures and flavors makes it an unforgettable meal that can impress any guest or satisfy your comfort food cravings.
How long does it take to make Steak Au Poivre Soup?
Cooking Steak Au Poivre Soup typically takes around one hour, although the time can vary based on your experience in the kitchen. The process includes preparing the steak, simmering the creamy potato base, and frying shallots for garnish. Once your ingredients are prepped and organized, you’ll find that the task flows smoothly. Keeping everything at a steady pace ensures that each component comes together deliciously without feeling rushed.
Can I make Steak Au Poivre Soup in advance?
Yes, you can make Steak Au Poivre Soup in advance! The flavors actually deepen and develop as it sits, making it an excellent option for meal prep. Once prepared, simply store the soup in an airtight container in the refrigerator for up to three days. When you’re ready to eat, gently reheat it on the stovetop to maintain the creamy texture. This makes for an easy and delicious weeknight dinner or a perfect dish to impress guests without the last-minute stress.
What can I add to enhance Steak Au Poivre Soup?
If you’re looking to elevate your Steak Au Poivre Soup, consider adding mushrooms for an earthy flavor or spinach for a pop of color and nutrition. You can also experiment with herbs like rosemary or dill to give it your unique twist. For a more luscious texture, try using sweet potatoes instead of regular potatoes. These additions not only enhance the flavor but also keep your soup interesting for those who enjoy a little creativity in their cooking.
Conclusion for Steak Au Poivre Soup
In summary, Steak Au Poivre Soup is a delightful dish that combines the rich, savory elements of steak with the creamy comfort of potato soup. Its versatility allows you to customize it as you like, making it suitable for any occasion. Whether you’re gathering with friends or preparing a cozy meal for yourself, this soup will not disappoint. Give it a try and enjoy the unique blend of flavors that make Steak Au Poivre Soup a true culinary treat!
Delicious Steak Au Poivre Soup with Creamy Potatoes Recipe
Ingredients
Equipment
Method
- Grind peppercorns on the most coarse setting of a pepper mill. Season steaks on both sides with a generous pinch of salt and crushed peppercorns, pressing peppercorns into meat.
- In a medium Dutch oven over medium-high heat, heat 2 tbsp. oil until shimmering. Cook steaks, gently pressing to ensure you don’t lose any peppercorns, until well browned on one side, about 3 minutes. Flip steaks and add butter and thyme sprigs. Continue to cook, spooning butter over steak, until tops are crusty and well browned and an instant-read thermometer inserted into thickest part registers 135°, 2 to 3 minutes more. Transfer steak to a cutting board and let rest until ready to use. Strain fat remaining in skillet and reserve.
- Wipe out any large chunks of pepper from Dutch oven. Return reserved fat to pan, then cook chopped shallot over medium heat, stirring often, until softened, about 2 minutes. Add garlic and chopped thyme and cook, stirring, until fragrant, about 1 minute. Add flour and whisk until combined. Cook, whisking constantly, until flour darkens slightly, about 2 minutes. Whisk in cognac until smooth, then slowly whisk in broth. Add potatoes and bring to a simmer. Cook until potatoes are tender and soup is thickened, about 15 minutes. Reduce heat to low and stir in cream and Worcestershire. Cook, stirring, until warmed through and combined, about 5 minutes more.
- Meanwhile, in a small saucepan over medium heat, cook sliced shallots and remaining 1/2 cup oil, stirring occasionally, until oil begins to bubble around shallots, 2 to 3 minutes. Reduce heat to medium-low and continue to cook until shallots are golden brown, 4 to 5 minutes more.
- Using a slotted spoon, transfer shallots to a paper towel-lined plate; season with a pinch of salt. Let cool slightly.
- Divide soup among bowls. Cut steak into cubes, then top bowls with steak and fried shallots.
