Indulge in Comfort: Steak au Poivre Soup
Experience the luxurious flavors of French cuisine with our delightful recipe for Steak au Poivre Soup. This hearty and comforting soup is inspired by the classic steak dish, featuring tender cuts of beef, aromatic herbs, and a rich broth infused with the bold flavors of black peppercorns and cognac. Whether you’re craving a cozy meal on a chilly evening or hosting an elegant dinner party, this soup is sure to impress.
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:
- Crush the Peppercorns: Using a mortar and pestle or a spice grinder, crush the whole black peppercorns until coarsely ground.
- Season the Steaks: Season the filet mignons or sirloin steaks generously with kosher salt, then coat them evenly with the crushed black peppercorns, pressing gently to adhere.
- Sear the Steaks: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned steaks and cook for 3-4 minutes on each side, or until they are browned and cooked to your desired doneness. Remove the steaks from the skillet and set aside to rest.
- Prepare the Soup Base: In the same skillet, melt the butter over medium heat. Add the chopped shallot, garlic, and thyme sprigs, and cook for 2-3 minutes until softened and fragrant.
- Thicken the Base: Sprinkle the all-purpose flour over the shallot and garlic mixture, stirring constantly to form a roux. Cook for 1-2 minutes until the flour is lightly golden brown.
- Deglaze the Pan: Pour in the cognac or brandy, stirring to deglaze the skillet and incorporate any browned bits from the bottom.
- Add the Broth: Gradually pour in the low-sodium beef broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 5-7 minutes until slightly thickened.
- Cook the Potatoes: Add the quartered baby potatoes to the soup base and simmer for 10-12 minutes, or until they are tender and cooked through.
- Finish the Soup: Stir in the heavy cream, Worcestershire sauce, and remaining olive oil. Simmer for an additional 5 minutes to allow the flavors to meld together.
- Slice the Steaks: Slice the rested steaks thinly against the grain and add them to the soup just before serving.
- Garnish and Serve: Ladle the Steak au Poivre Soup into bowls, garnishing with sliced shallot rings and chopped thyme leaves. Serve hot and enjoy!
Cook’s Notes:
- For a more intense peppery flavor, you can add additional crushed black peppercorns to the soup base before simmering.
- Be sure to use waxy baby potatoes for this recipe, as they hold their shape well and add a creamy texture to the soup.
Variations:
- Vegetarian Option: Omit the steaks and substitute vegetable broth for the beef broth to create a vegetarian version of the soup. Add extra vegetables such as carrots, celery, and mushrooms for added flavor and texture.
- Seafood Twist: Replace the beef broth with seafood broth and add cooked shrimp or lobster meat to the soup for a decadent seafood twist on this classic dish.
Keto Version:
To make this recipe keto-friendly, simply omit the potatoes and flour, and use a low-carb thickener such as xanthan gum or arrowroot powder. Serve the soup with a side of roasted vegetables or a crisp green salad for a satisfying and low-carb meal option.
Low-Carb Version:
For a low-carb version of Steak au Poivre Soup, substitute cauliflower florets for the potatoes and use heavy cream or coconut cream instead of the Worcestershire sauce for added creaminess without the carbs. Serve the soup with a side of cauliflower rice or zucchini noodles for a delicious and low-carb meal option.
Frequently Asked Questions (FAQs):
Q: Can I use a different cut of beef for this soup? A: Absolutely! While filet mignon and sirloin steaks are commonly used for Steak au Poivre Soup, you can also use other cuts such as ribeye, strip loin, or tenderloin depending on your preference.
Q: Can I make this soup ahead of time? A: Yes, you can prepare the soup base ahead of time and store it in the refrigerator for up to 2 days. Simply reheat the soup on the stovetop and add the sliced steaks just before serving.
Q: What can I serve with this soup? A: This soup pairs well with crusty bread or garlic bread for dipping. You can also serve it with a side salad or steamed vegetables for a complete meal.
Q: Can I freeze leftovers? A: Yes, you can freeze leftover Steak au Poivre Soup in an airtight container for up to 3 months. Thaw it in the refrigerator overnight before reheating on the stovetop.
Q: Can I adjust the level of spiciness in this soup? A: Yes, you can adjust the amount of black peppercorns and cajun seasoning to suit your taste preferences. For a milder version, use less black pepper and omit the cajun seasoning altogether.
Indulge in the rich and comforting flavors of Steak au Poivre Soup, a decadent dish inspired by the classic French steak recipe. With its tender beef, creamy broth, and aromatic herbs, this soup is a true delight for the senses. Whether enjoyed as a cozy weeknight dinner or served as an elegant appetizer at your next dinner party, this recipe is sure to impress. Get ready to savor each spoonful of this luxurious and flavorful soup!
