Steak Au Poivre Soup
This is one of the best soups we have ever eaten! A bit of work to prepare but the outcome is amazing!
Steak Au Poivre Soup
Ingredients
- 3 T whole black peppercorns, smashed/ground coarsley
- 4 filet mignons
- Kosher salt
- 2 T. extra-virgin olive oil for steaks
- ½c. oil (for shallot slices)
- 4 T. butter
- 2 sprigs rosemary
- 2 large shallots, 1 finely chopped, 1 sliced into rings
- 3 cloves garlic, finely chopped
- ¼ c. flour
- ¼ c. Cognac (or Brandy)
- 5 c. beef broth
- 1½ lb. waxy baby potatoes, quartered
- 1 c. heavy cream
- 2 T. Worcestershire sauce
Instructions
- Season steaks on both sides kosher salt/peppercorns. (Push in the pepper to stick!)
- In a skillet, heat 2T. oil on medium high.
- Once hot, brown steaks about 3 mins on one side.
- Flip steaks, add the butter and rosemary.
- Spoon butter over steaks and cook until 135° internally.
- Move to cutting board to rest (covered)
- Clean out any excess pepper and keep oil in pan.
- Add chopped shallots for 2 mins.
- Add garlic.
- Stir in flour for 2 mins.
- Whisk in cognac, then broth.
- Add potatoes and bring up to a simmer.
- Cook about 15 mins to soften potatoes.
- Lower heat and add cream along with Worcestershire.
- Cook 5 mins more, stirring to combine.
- In another skillet, cook sliced shallots in ½c. oil to crisp. Drain on paper towel and season with salt.
- Divide soup among bowls. Cut steak into slices, then top bowls with steak and fried shallots.
