Steak au Poivre Soup Recipe: A Bold Twist on a Classic French Favorite

When I made steak au poivre soup for the first time, I honestly didn’t expect much. But wow—one spoonful, and I was hooked. It was creamy, cozy, and had all the peppery richness of the classic French dish I loved.

The seared steak added so much depth, and the broth was bold yet velvety smooth. If you’re like me and enjoy a little indulgence with your comfort food, this soup is going to win you over.

Ingredients You’ll Need

Let’s talk about ingredients. Each one brings something special, and I’ll explain why I use what I do.

Black peppercorns – Go for whole peppercorns and crush them fresh. Pre-ground pepper won’t deliver the same bold punch.
Filet mignon or sirloin steak (2 small steaks) – Filet is tender and luxurious, but sirloin is flavorful and budget-friendly.
Kosher salt – Helps bring out the natural flavor of the steak and veggies.
Extra-virgin olive oil (2 tbsp) – For searing the steak and frying the shallots. Adds richness without overpowering.
Unsalted butter (2 tbsp) – Enhances flavor when basting the steak. Salted butter can make it too salty.
Fresh thyme (a few sprigs) – Adds a subtle herbal note. Dried thyme can work too, but fresh really shines.
Shallots (2 small, finely chopped) – Sweeter than onions, they’re perfect for a mellow base.
Garlic cloves (2, minced) – Essential for depth and aroma.
All-purpose flour (2 tbsp) – Helps thicken the broth. If you want it thinner, you can skip this.
Cognac or brandy (¼ cup) – Adds a warm, rich flavor—don’t skip it if you want that French restaurant feel.
Low-sodium beef broth (4 cups) – The base of the soup; low-sodium gives you better control over salt levels.
Baby waxy potatoes (1 lb, halved) – Red or yellow work best. They hold their shape and add creaminess.
Heavy cream (½ cup) – Gives the soup its velvety texture. For a lighter version, try half-and-half.
Worcestershire sauce (1 tbsp) – Adds umami and depth.

Toppings (Optional but amazing):

Fried shallots or crispy onions – Crunchy, salty, and the perfect finish.
Grated Parmesan cheese – Adds nutty richness.
Lemon zest – A fresh contrast to the creamy base.

Note: Serves about 4 bowls generously based on these ingredient amounts.

Variations

Want to make it suit your preferences? Here are a few easy swaps and tweaks I’ve tried:

Dairy-Free: Use coconut cream or oat cream in place of heavy cream. It still tastes rich!Alcohol-Free: Skip the cognac and deglaze with extra broth and a splash of balsamic vinegar.
Extra Heat: Add a pinch of red pepper flakes while sautéing the garlic.
Low-Carb Option: Use cauliflower florets instead of potatoes.
Cheesy Boost: Stir in shredded Gruyère or Swiss before serving for a melty surprise.

Cooking Time

Quick enough for a cozy dinner, fancy enough for guests.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Equipment You’ll Need

These tools helped me make the process smooth and mess-free:

Dutch oven or heavy-bottomed pot – For even cooking and searing.
Mortar and pestle or pepper mill – To crush the peppercorns fresh.
Sharp knife – For slicing steak, shallots, and potatoes cleanly.
Cutting board – A sturdy surface for prepping everything.
Whisk – Essential for combining the broth and flour without lumps.
Ladle – To serve the soup without spilling.

How to Make Steak au Poivre Soup?

This soup comes together step-by-step in one pot, and it’s easier than it looks. Let’s get cooking!

Crush and Season the Steak

Start by crushing your black peppercorns using a mortar and pestle or pepper mill. I like mine coarse for extra punch. Season the steak on both sides with kosher salt and a generous layer of crushed pepper. Press the seasoning in gently so it sticks well.

Sear the Steak

Heat olive oil in your Dutch oven until it shimmers. Add the steaks and sear one side for about 3 minutes. Flip them, add the butter and thyme sprigs, and baste with the melted butter for another 2–3 minutes. Once both sides are beautifully crusted, set the steak aside to rest. Strain and save the flavorful fat left in the pot.

Build the Base

Wipe out any burnt pepper bits, then return the reserved fat to the pot. Add chopped shallots and sauté until soft. Stir in garlic and a few thyme leaves. Once fragrant, sprinkle in the flour and whisk until it’s slightly golden. This thickens your soup base perfectly.

Deglaze and Simmer

Pour in your cognac slowly while whisking—it’ll bubble up! Then, add beef broth gradually, whisking to keep it smooth. Toss in your halved baby potatoes and bring the soup to a gentle simmer. Let it cook for about 15 minutes until the potatoes are fork-tender.

Creamy Finish

Lower the heat and pour in the heavy cream and Worcestershire sauce. Stir well and let the soup warm through for about 5 minutes. The smell at this point is amazing—creamy, peppery, and rich.

Fry the Shallots

While the soup finishes, heat olive oil in a small pan and fry sliced shallots until golden and crispy. I drain them on a paper towel to keep them crunchy.

Serve and Enjoy

Cut the rested steak into bite-sized cubes. Ladle the soup into bowls and top with steak cubes and crispy shallots. Sprinkle with Parmesan and lemon zest if you like—it makes each bowl feel fancy.

Additional Tips for Making this Recipe Better

These little tips made a big difference for me:

Let the steak rest before slicing—it stays juicier.Don’t skip the fresh pepper—it’s the star of the show.
Use low-sodium broth so you can season to taste without overdoing it.
For a thicker soup, mash a few potatoes into the broth at the end.
Prep the fried shallots ahead—they keep crispy in an airtight container.

How to Serve Steak au Poivre Soup?

Presentation can make this soup feel restaurant-worthy. I love ladling it into deep white bowls for contrast.

Top with steak cubes and a mound of fried shallots for crunch.
Sprinkle with grated Parmesan and lemon zest for a fancy finish.
Pair with crusty French bread to soak up every drop.
Add a small arugula salad on the side for a fresh contrast.
For dinner parties, serve it as a starter in small bowls with wine.

Nutritional Information

Here’s the approximate nutrition per serving. It’s hearty, so you can adjust portions or ingredients to fit your goals.

Calories: 1129Protein: 35g
Carbohydrates: 45g
Fat: 83g

Make Ahead and Storage

This soup actually gets better the next day! Here’s how I store it:

Refrigeration: Store soup and steak in separate airtight containers. It stays fresh in the fridge for up to 5 days.
Freezing: Freeze the soup without the cream. When reheating, stir in fresh cream to avoid graininess. Keeps well for up to 3 months.
Reheating: Warm the soup slowly on the stove over low heat. Reheat steak cubes separately to avoid drying them out.

Why You’ll Love This Recipe?

This soup really hits the sweet spot between indulgent and comforting. Here’s why it’s a winner in my kitchen:

Rich and satisfying: Every bite is creamy, peppery, and filled with steak flavor.
Special but simple: Feels gourmet, but comes together quickly with basic tools.
Customizable: Easily made dairy-free, thicker, or spicier.
Perfect for any night: Great for date night or cozy evenings with family.
Fantastic leftovers: Reheats beautifully—and even works as a pasta sauce!

Ash Tyrrell