Indulge in Delicious Steak Au Poivre Soup Today
Steak Au Poivre Soup: This take on a French classic will make your taste buds sing with joy!
Things to know:
What is steak au poivre soup?
Steak au poivre is a French classic (not to be confused with steak Diane), typically made with filet mignon or sirloin steak covered in a creamy, peppery sauce. The sauce is downright drinkable and was made to be eaten with a spoon. Based on that, how could that not be good in a soup?
What does “au poivre” mean on steak?
Steak au poivre, meaning “pepper steak” in French, is a classic dish celebrated for its simplicity and bold flavors. Originating in the bistro culture of France, this dish is traditionally made with filet mignon, a tender and lean cut of beef.
What is the secret to a great au poivre sauce?
The secret to great au poivre sauce lies in using high-quality, coarsely crushed peppercorns (especially green), deglazing the pan with good cognac/brandy to capture flavorful fond, building with aromatics like shallots, and finishing with rich heavy cream and a knob of cold butter for ultimate richness, all made in the same skillet as the steak to incorporate deep, savory notes.
What is the difference between steak diane and steak au poivre?
Steak Diane features a buttery, creamy sauce with mushrooms, Dijon mustard, Worcestershire, and often brandy/cognac, while Steak au Poivre (pepper steak) emphasizes a bold, peppercorn-forward sauce made with cracked black peppercorns, shallots, cognac, and cream, creating a simpler, spicier flavor profile with less pepper in the sauce itself than the crust,. The main distinction is Diane’s added richness from mushrooms and mustard versus Poivre’s intense black pepper crust and sauce.
What is a peppercorn?
Peppercorns are the dried berries (drupes) from the Piper nigrum flowering vine, used globally as a spice, with black, white, and green varieties all coming from the same fruit harvested at different stages, while pink and Sichuan “peppercorns” are from different plants. Black pepper is the most common, made from cooked and dried unripe berries; white pepper is the seed from ripe berries with the skin removed; and green pepper is dried unripe berries.
Ingredients
4 (4-oz.) filet mignons or 2 (8-oz.) sirloin steaks, sliced in half
1/2 cup plus 2 T extra-virgin olive oil
4 T Wagyu beef tallow (you can substitute an equal amount of butter)
2 thyme sprigs, plus 1 T chopped leaves
2 large shallots, 1 finely chopped, 1 sliced into rings
5 cloves garlic, finely chopped
1/4 cup all-purpose flour
1/4 cup cognac or brandy
5 cups beef broth
1 1/2 lb. waxy baby potatoes, quartered
1 cup heavy cream
1. Grind peppercorns on the most coarse setting of a pepper mill (you can also use a mortar and pestle, or wrap peppercorns in cheesecloth and smash with a meat mallet or bottom of a heavy skillet).
2. Season steaks on both sides with a generous pinch of salt and crushed peppercorns, pressing peppercorns into meat.
3. In a large skillet over medium-high heat, heat 2 T oil until shimmering.
4. Add the butter (or beef tallow). When melted, cook steaks, gently pressing to make sure you don’t lose any peppercorns, until well browned on one side, about 3 minutes.
5. Flip steaks and add butter and thyme sprigs. Continue to cook, spooning butter over steak, until tops are crusty and well browned and an instant-read thermometer inserted into thickest part registers 135°, 2 to 3 minutes more.
6. Transfer steak to a cutting board and let rest until ready to use. Strain fat remaining in skillet and reserve. Wipe out any large chunks of pepper from skillet.
7. Return reserved fat to pan, then cook chopped shallot over medium heat, stirring often, until softened, about 2 minutes.
8. Add garlic and chopped thyme and cook, stirring, until fragrant, about 1 minute. Add flour and whisk until combined.
9. Cook, whisking constantly, until flour darkens slightly, about 2 minutes.
10. Whisk in cognac until smooth, then slowly whisk in broth. Add potatoes and bring to a simmer.
11. Cook until potatoes are tender and soup is thickened, about 15 minutes.
12. Reduce heat to low and stir in cream and Worcestershire. Cook, stirring, until warmed through and combined, about 5 minutes more.
13. Meanwhile, in a small saucepan over medium heat, cook sliced shallots and remaining 1/2 cup oil, stirring occasionally, until oil begins to bubble around shallots, 2 to 3 minutes. Reduce heat to medium-low and continue to cook until shallots are golden brown, 4 to 5 minutes more.
14. Using a slotted spoon, transfer shallots to a paper towel-lined plate; season with a pinch of salt. Let cool slightly.
15 Divide soup among bowls. Cut steak into cubes, then top bowls with steak and fried shallots.
Some additional optional toppings: Shredded Parm, lemon zest, and bread crumbs, Homemade croutons, Chili crisp, Gremolata (chopped parsley, lemon, garlic, and salt). ENJOY!
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