Steak Au Poivre Soup

When I first mentioned that I was making Steak Au Poivre Soup for dinner the reaction was questioning. I found the recipe in the Soup edition of Delish Magazine.

After the first bite was taken, it was requested that we have this every 3 days.

It was really that good. I started the recipe at 5:45PM and we sat down to eat at 6:30pm.

I made 1/2 of the original recipe which serves 4 people. 

I used a sirloin steak, which is more affordable than the filet mignon. My favorite part of the recipe was the fried shallots.

• 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

• 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

Method-
Grind peppercorns on the coarsest 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 the bottom of a heavy skillet). 

Season steaks on both sides with a generous pinch of salt and crushed peppercorns, pressing peppercorns into the meat. 

1. In a large skillet over medium-high heat, heat 2 tbsp. of oil until shimmering. 

1. Cook steaks, gently pressing to make sure you don’t lose any peppercorns until well browned on one side, about 3 minutes. 

1. Flip steaks and add butter and thyme sprigs. 

1. Continue to cook, spooning butter over the steak, until tops are crusty and well browned and an instant-read thermometer inserted into the thickest part registers 135°, 2 to 3 minutes more. 

1. Transfer steak to a cutting board and let rest until ready to use. 

1. Strain the remaining fat in the skillet and reserve. 

1. Wipe out any large chunks of pepper from the skillet. 

1. Return reserved fat to the pan, then cook chopped shallot over medium heat, stirring often, until softened, about 2 minutes. 

1. Add chopped thyme and cook, stirring, until fragrant, about 1 minute. 

1. Add flour and whisk until combined. 

1. Cook, whisking constantly, until flour darkens slightly, about 2 minutes. 

1. Whisk in cognac until smooth, then slowly whisk in broth. 

1. Add potatoes and bring to a simmer. 

1. Cook until potatoes are tender and the soup is thickened, about 15 minutes. 

1. Reduce heat to low and stir in cream and Worcestershire. 

1. Cook, stirring, until warmed through and combined, about 5 minutes more.  

1. 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.

1. Reduce heat to medium-low and continue to cook until shallots are golden brown, 4 to 5 minutes more.

1. Using a slotted spoon, transfer shallots to a paper towel-lined plate; season with a pinch of salt. 

1. Let cool slightly. 

1. Divide soup among bowls. 

1. Cut steak into cubes, then top bowls with steak and fried shallots.