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.
Ingredients
- 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
Instructions
- 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!