Steak au poivre is a French classic (not to be confused with steak Diane), typically made with filet mignon or sirloin steak covered in a creamy, peppery sauce. The sauce is downright drinkable and was made to be eaten with a spoon, so we thought—let’s soup-ify it! Super-tender seared and chopped filet or sirloin make for the perfect spoonable bite. And of course, we added creamy baby potatoes to make this a complete and satisfying meal. This soup is simple enough for a weeknight but impressive enough for date night. Here are a few tips to help you nail it.
– Don’t skip the waxy potatoes. Waxy potatoes have a few benefits over starchy russet potatoes. They hold their shape better in soups and stews and require less prep time (no peeling!). Using a mix of red and yellow potatoes also makes for an eye-catching presentation. Adding the potatoes to the soup raw will allow some of the starch from the potatoes to thicken the soup.
– Stick with tender steak. Filet mignon might seem excessive for soup, but there’s a method to the madness. Soup is usually a vehicle for tough meats that need a long cook time to tenderize. Since this is a quicker-cooking soup, the meat needs to be tender already so that you aren’t chewing every bite for ages. Filet mignon is the king of tender steak and will guarantee a tender bite in every spoonful. If you still can’t justify shelling out that much cash, try a more economical but still tender cut like sirloin.
– Try different toppings! Fried shallots are just the beginning. Experiment with different toppings to make this soup your own.
- Shredded Parm, lemon zest, and bread crumbs
- Homemade croutons
- Chili crisp
- Gremolata (chopped parsley, lemon, garlic, and salt)
Store any leftovers in airtight containers (keeping soup and steak separate) for up to 5 days, or freeze for up to 3 months.
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- Yields:
- 4 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 45 mins
- Cal/Serv:
- 1129
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
See AlsoThe Best Beef Barley Soup - 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
- Step1Grind 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.
- Step2In a medium Dutch ovenover 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.
- Step3Wipe 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.
- Step4Meanwhile, 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.
- Step5Using a slotted spoon, transfer shallots to a paper towel-lined plate; season with a pinch of salt. Let cool slightly.
- Step6Divide soup among bowls. Cut steak into cubes, then top bowls with steak and fried shallots.
