Steak Au Poivre Soup: The Best Soup Spectacle

Steak au Poivre Soup: The Best Soup Spectacle

  • on February 18, 2024
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Steak Au Poivre Soup

Imagine this: biting into a tender chunk of steak, its peppery crust giving way to juicy perfection. That’s the magic of Steak au Poivre Soup, a dish that’s more than just the sum of its parts, it’s a culinary concerto for your taste buds. 

But for young chefs like you, this French masterpiece might seem intimidating. Fear not, because we’re about to demystify this soup and transform you into a Steak au Poivre Soup maestro!

A Storied Broth: The History of Steak au Poivre Soup

This culinary creation wasn’t born yesterday. Its roots lie in France, where pepper-crusted steak has been a beloved tradition for centuries. But Steak au Poivre Soup, as we know it, emerged in the early 20th century, perhaps as a way to utilize leftover steak trimmings, transforming them into a luxurious, soul-warming soup. Today, it’s found on menus worldwide, a testament to its timeless appeal.

The Secrets of the Sauce:

The heart of Steak au Poivre Soup lies in its rich, complex broth. It’s not just any gravy; it’s a symphony of flavors. Imagine shallots and garlic dancing with cognac, their whispers carried by the deep bass of beef broth. Potatoes add a gentle earthiness, while cream whisks in a luxurious embrace. 

And then, there’s the star of the show – the pepper. Cracked, not ground, its bold bite awakens your palate, making every spoonful an adventure.

Conquering the Kitchen:

So, you’re ready to create your own Steak au Poivre Soup masterpiece? Don’t worry, it’s easier than you think! With a little patience and this step-by-step guide, you’ll be a pro in no time.

Gather your troops:

Filet Mignon (or any tender steak)

Filet mignon is a premium cut of beef, prized for its tenderness and rich flavor. It comes from the tenderloin area of the cow, which is a muscle that doesn’t get much exercise, resulting in a very tender texture. When cooked, it boasts a buttery texture and a melt-in-your-mouth quality. Its flavor is beefy and savory, making it an excellent choice for showcasing in recipes like this steak au poivre soup. The filet mignon serves as the star ingredient, providing a luxurious and indulgent element to the dish.


Peppercorns, cracked rather than ground, offer a bold and intense burst of heat and flavor. Cracking them just before use releases their essential oils, maximizing their potency. The cracked peppercorns create a spicy and aromatic crust on the steak during the searing process, enhancing its flavor profile and adding a delightful textural contrast.

Olive Oil

Olive oil serves as the medium for searing the steak and sautéing the shallots and garlic. Its fruity and slightly peppery flavor complements the other ingredients in the dish while providing a healthy fat base for cooking.

Shallots and Garlic

Shallots and garlic form the aromatic base of the soup, infusing it with layers of flavor. Shallots have a mild onion-like flavor with a hint of garlic, while garlic adds a pungent and slightly spicy taste. Together, they create a savory and fragrant backdrop for the other ingredients to shine.

Cognac or Brandy

Cognac or brandy adds depth and complexity to the soup with its rich, fruity, and slightly sweet flavor profile. When deglazed in the pan, it lifts and incorporates the browned bits, known as fond, intensifying the savory notes of the dish while imparting a subtle warmth and sophistication.

Beef Broth

Beef broth serves as the flavorful foundation of the soup, providing a rich and savory base. Made from simmering beef bones, vegetables, and aromatics, it infuses the soup with meaty depth and enhances the overall umami flavor.


Potatoes contribute heartiness and texture to the soup, making it more satisfying and substantial. They absorb the flavors of the broth and other ingredients while adding a creamy mouthfeel when cooked until tender. Additionally, potatoes provide a comforting and rustic element to the dish.

Heavy Cream

Heavy cream lends a luxurious finish to the soup, imparting richness and creaminess. It adds velvety smoothness and body to the broth, creating a decadent texture that coats the palate. The creaminess enhances the overall indulgence of the dish, making it feel comforting and elegant.

Worcestershire Sauce

Worcestershire sauce acts as a secret umami weapon, enhancing the savory depth of the soup. It contains a complex blend of ingredients such as anchovies, vinegar, molasses, and spices, which contribute to its unique and robust flavor profile. The sauce adds a savory richness and depth of flavor, elevating the taste of the soup to new heights.

Salt and Pepper

Salt and pepper are essential seasonings that enhance the overall flavor profile of the dish. They balance and accentuate the natural flavors of the ingredients while adding depth and complexity. Adjusting the seasoning to taste ensures that the soup is perfectly seasoned, enhancing its overall deliciousness.

Steak Au Poivre Soup

Steak Au Poivre Soup

Imagine this: biting into a tender chunk of steak, its peppery crust giving way to juicy perfection, all nestled in a warm, creamy broth packed with earthy flavors. That's the magic of Steak au Poivre Soup, a dish that's more than just the sum of its parts, it's a culinary concerto for your taste buds.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner recipes
Cuisine French
Servings 1 Servings
Calories 600 kcal


  • 3 tablespoons 45 g whole black peppercorns, coarsely crushed (you can use a mortar and pestle or the back of a spoon)
  • 4 filet mignon steaks about 6 ounces each, 170 g each
  • Kosher salt to taste
  • 2 tablespoons 30 ml extra-virgin olive oil
  • 1/2 cup 120 ml vegetable oil, for frying shallots
  • 4 tablespoons 56 g butter
  • 2 sprigs fresh rosemary
  • 2 large shallots 1 finely chopped (about 1/2 cup, 75 g), 1 thinly sliced into rings
  • 3 cloves garlic finely chopped (about 1 tablespoon, 15 g)
  • 1/4 cup 30 g all-purpose flour
  • 1/4 cup 60 ml Cognac or brandy
  • 5 cups 1.2 L beef broth
  • 1 1/2 pounds 680 g waxy baby potatoes, quartered
  • 1 cup 240 ml heavy cream
  • 2 tablespoons 30 ml Worcestershire sauce
  • 1/2 cup 120 ml vegetable oil, for frying shallots


  • Season the steaks generously with kosher salt on both sides. Place the peppercorns in a small bowl or zip-lock bag and crush them coarsely with a mortar and pestle or the back of a spoon. Press the peppercorns into both sides of the steaks, coating them evenly.
  • Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once the oil is hot, add the steaks and cook for 3 minutes per side, or until nicely browned.
  • Flip the steaks and add the butter and rosemary sprigs to the pan. Tilt the pan and spoon the melted butter over the steaks for 1-2 minutes, basting them continuously. Cook until the steaks reach an internal temperature of 135°F (57°C) for medium-rare. Transfer the steaks to a cutting board and let them rest for 5 minutes, tented with foil to keep warm.
  • Pour out any excess fat from the pan, leaving the cooking oil in the pan. Add the chopped shallots and cook for 2 minutes, until softened and translucent.
  • Add the garlic and cook for 30 seconds, until fragrant. Stir in the flour and cook for 1 minute, stirring constantly, to make a roux.
  • Whisk in the cognac or brandy and cook for 1 minute, scraping up any browned bits from the bottom of the pan.
  • Pour in the beef broth and bring the soup to a simmer. Add the potatoes and cook for 15-20 minutes, or until the potatoes are tender.
  • Reduce the heat to low and stir in the heavy cream and Worcestershire sauce. Season with salt and pepper to taste.
  • While the soup simmers, heat the remaining 1/2 cup of oil in a separate skillet over medium heat. Add the thinly sliced shallots and fry until golden brown and crispy. Drain the shallots on paper towels and season with salt.
  • To serve, divide the soup among bowls and top each bowl with sliced steak and crispy shallots.
  • Enjoy!
Keyword Steak au Poivre Soup

Frequently Asked Flavors:

Can I use a different type of steak? 

Absolutely! Ribeye, skirt steak, even leftover flank steak can work wonders.

I don’t have cognac. What can I use instead? 

Dry white wine or even beef broth are good substitutes.

How can I make it thicker? 

Try adding a cornstarch slurry (cornstarch mixed with water) at the end of cooking.

Can I make it ahead of time? 

Steak au Poivre Soup reheats beautifully! Just store it in the fridge and reheat gently over low heat.

The Final Curtain:

Indulge in the exquisite delight that is Steak au Poivre Soup – it’s not just a dish; it’s a symphony for your taste buds. Delve into its depths, uncovering a harmonious blend of flavors and textures that sing praises to the art of culinary transformation. 

It beckons you to don your apron, embrace your inner chef, and orchestrate this French masterpiece in your kitchen. Within its simmering depths lies the potential to unearth your latent talent for composing Steak au Poivre soup symphonies!

If this culinary adventure piques your interest, consider exploring our Creamy Malai Kofta Recipe for another journey into the realm of sensational flavors.

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