Steak au Poivre Soup Recipe

Ash Tyrrell

Steak au Poivre Soup Recipe

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.

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Prep Time 10

Cook Time 35

Servings: 4

Ingredients Method Notes

Ingredients

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.
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.

Method

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.
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.
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.
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.
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.
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.
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.

Notes

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.