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.

What is Steak Au Poivre Soup?

Steak Au Poivre Soup is inspired by the traditional French dish Steak Au Poivre, which features a steak coated in cracked black peppercorns and served with a rich, creamy sauce. This soup version captures all the flavors of the classic dish while adding the comfort of a warm, creamy soup.

The Origins of Steak Au Poivre

Steak Au Poivre, which means “pepper steak” in French, is a dish that dates back to the 19th century. It is traditionally made with a high-quality steak that is coated in cracked black peppercorns and cooked to perfection. The dish is typically served with a pan sauce made from the steak drippings, cognac, and cream.

Why You’ll Love Steak Au Poivre Soup

If you love the rich, bold flavors of Steak Au Poivre, you’ll adore this soup. It’s creamy, peppery, and full of savory goodness. Plus, it’s a great way to enjoy a luxurious dish in a more casual, comforting format. This soup is perfect for impressing guests or treating yourself to something special.

Ingredients Needed

Steak (Ribeye or Sirloin)

Choose a tender cut of steak like ribeye or sirloin for the best results. The steak should be cooked to medium-rare for optimal tenderness.

Black Peppercorns

Freshly cracked black peppercorns are essential for that signature peppery flavor. You can adjust the amount based on your heat preference.

Butter

Butter is used to cook the steak and shallots, adding a rich, creamy flavor to the soup.

Shallots

Shallots provide a subtle sweetness that complements the peppery steak.

Garlic

Garlic adds depth and aroma to the soup base.

Beef Broth

A high-quality beef broth forms the base of the soup, providing a rich, savory foundation.

Heavy Cream

Heavy cream adds a luxurious, creamy texture to the soup.

Cognac or Brandy

A splash of cognac or brandy enhances the flavor, adding a hint of sweetness and complexity.

Fresh Herbs

Fresh thyme or parsley adds a burst of freshness to the finished dish.

Salt and Pepper

Basic seasonings to enhance the overall flavor of the soup.

Step-by-Step Recipe Instructions

Preparing the Steak

1. Season the Steak: Generously season the steak with salt and freshly cracked black pepper.
2. Sear the Steak: In a large skillet, melt butter over medium-high heat. Add the steak and sear for 3-4 minutes per side, or until a crust forms. Remove the steak and set aside to rest.

Making the Soup Base

1. Cook the Shallots and Garlic: In the same skillet, add more butter if needed. Sauté shallots and garlic until fragrant and softened.
2. Deglaze with Cognac: Carefully add cognac or brandy to the skillet to deglaze, scraping up any browned bits from the bottom.
3. Add Beef Broth: Pour in the beef broth and bring to a simmer, allowing the flavors to meld together.

Combining Steak and Soup Base

1. Slice the Steak: Slice the rested steak into bite-sized pieces.
2. Add Steak to Soup: Add the sliced steak to the soup base and simmer for a few minutes until heated through.

Finishing Touches

1. Add Heavy Cream: Stir in the heavy cream and fresh herbs. Adjust seasoning with salt and pepper to taste.
2. Simmer: Let the soup simmer gently for a few more minutes to thicken slightly.

Cooking Methods

Stovetop

Cooking the soup on the stovetop allows for easy control over the heat and cooking time.

Slow Cooker

For a hands-off approach, prepare the soup base in a skillet, then transfer to a slow cooker. Add the steak and cook on low for 4-6 hours, stirring in the cream and herbs during the last 30 minutes.

Instant Pot

Use the sauté function to prepare the soup base, then add the steak and cook on the soup setting for 15 minutes. Stir in the cream and herbs after cooking.

Serving Suggestions

Serve Steak Au Poivre Soup with a side of crusty bread for dipping, a fresh green salad, or roasted vegetables. A glass of red wine pairs beautifully with the rich, peppery flavors.

Tips for Perfect Steak Au Poivre Soup

• Don’t Overcook the Steak: For the best texture, cook the steak to medium-rare.
• Use Freshly Cracked Pepper: Freshly cracked peppercorns provide the most flavor.
• Let the Soup Simmer: Allowing the soup to simmer helps meld the flavors together.

Variations to Try

Mushroom Steak Au Poivre Soup

Add sautéed mushrooms to the soup for an extra layer of umami flavor.

Vegetarian “Steak” Au Poivre Soup

Use hearty vegetables like portobello mushrooms or eggplant in place of the steak for a vegetarian version.

Spicy Steak Au Poivre Soup

Add a pinch of red pepper flakes or a splash of hot sauce for a spicy kick.

Side Dishes to Complement

• Crusty Bread: Perfect for soaking up the creamy soup.
• Green Salad: A light, refreshing salad with a tangy vinaigrette.
• Roasted Vegetables: Seasonal vegetables roasted with olive oil and herbs.

Health Benefits of This Dish

Steak Au Poivre Soup provides a good source of protein from the steak and nutrients from the fresh herbs and shallots. Using heavy cream in moderation adds richness without too much added fat.

Frequently Asked Questions

1. Can I use a different cut of steak? Yes, you can use any tender cut of steak, such as filet mignon or New York strip.
2. Can I make this soup ahead of time? Yes, you can prepare the soup base ahead of time and add the steak and cream just before serving.
3. Can I freeze leftovers? The soup can be frozen, but the texture may change slightly. It’s best enjoyed fresh.
4. What if I don’t have cognac or brandy? You can use a splash of white wine or omit it altogether.
5. Can I use milk instead of heavy cream? For a lighter version, you can use whole milk, but the soup will be less creamy.

Conclusion

Steak Au Poivre Soup is a decadent and comforting dish that combines the rich flavors of a classic French steak with the warmth of a creamy soup. It’s perfect for a special meal or a cozy night in. With its tender steak, peppery kick, and luxurious broth, this soup is sure to impress and delight.

Yield: 4

Steak Au Poivre Soup

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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.

Prep Time 10 minutes

Cook Time 35 minutes

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

1. Step 1Grind peppercorns on the most coarse setting of a pepper mill (you can also use a mortar and pestle, or wrap peppercorns in cheesecloth and smash with a meat mallet or bottom of a heavy skillet). Season steaks on both sides with a generous pinch of salt and crushed peppercorns, pressing peppercorns into meat. 
2. Step 2In a medium Dutch oven over medium-high heat, heat 2 tbsp. oil until shimmering. Cook steaks, gently pressing to make sure 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. 
3. Step 3Wipe 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.  
4. Step 4Meanwhile, 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.
5. Step 5Using a slotted spoon, transfer shallots to a paper towel-lined plate; season with a pinch of salt. Let cool slightly. 
6. Step 6Divide soup among bowls. Cut steak into cubes, then top bowls with steak and fried shallots.