Steak Au Poivre Soup

This soup completely surprised me with how much it tastes like the fancy French steak dinner I love, but in a cozy bowl form.

I made this Steak Au Poivre Soup last night for a dinner date at home, and the creamy, peppery broth was absolutely drinkable. Searing the steak first gave the whole pot an incredible depth of flavor that usually takes hours to achieve.

It felt sophisticated yet easy enough to pull off on a weeknight without stressing out. I can’t wait to share this because it’s honestly one of the most comforting things I’ve cooked in a long time.

Ingredients

This recipe transforms a classic steak dish into a hearty soup using high-quality ingredients.

• 3 Tbsp whole black peppercorns – Freshly cracked pepper is non-negotiable here. It provides that signature “au poivre” heat and floral aroma that pre-ground pepper just can’t match.
• 4 (4-oz.) filet mignons or 2 (8-oz.) sirloin steaks, sliced in half – Since this is a quick-cooking soup, you need a tender cut. Filet mignon is ideal because it stays soft, but sirloin is a great, more affordable alternative that still works beautifully.
• Kosher salt – Essential for seasoning the meat and bringing out all the flavors in the broth.
• 1/2 cup plus 2 tbsp extra-virgin olive oil – You’ll use this for searing the steak and frying the crispy shallot topping.
• 4 Tbsp (1/2 stick) butter – Butter adds richness to the searing process and helps create a luscious base for the roux.
• 2 thyme sprigs, plus 1 tbsp chopped leaves – Fresh thyme adds a subtle earthiness that pairs perfectly with beef.
• 2 large shallots – One will be chopped for the soup base to add sweetness, and the other will be sliced into rings and fried for a crunchy garnish.
• 3 cloves garlic, finely chopped – Fresh garlic is a must for the aromatic base.
• 1/4 cup all-purpose flour – This is used to make a roux, which thickens the broth into a velvety soup texture.
• 1/4 cup cognac or brandy – This deglazes the pan, lifting up all those tasty browned bits (fond) and adding a complex, slightly sweet background flavor.
• 5 cups low-sodium beef broth – Using low-sodium allows you to control the salt level, especially since the steak is heavily seasoned.
• 1 1/2 lb waxy baby potatoes, quartered – Waxy potatoes (like red or Yukon gold) hold their shape better in soup than starchy russets, so they won’t turn into mush.
• 1 cup heavy cream – This gives the soup its luxurious, silky finish.
• 2 Tbsp Worcestershire sauce – Adds a savory umami punch that deepens the beef flavor.

Note: This recipe makes 4 generous servings.

Variations

You can easily tweak this recipe to fit your dietary needs or pantry staples.

• Dairy-Free Option: Swap the butter for more olive oil or dairy-free butter, and replace the heavy cream with full-fat coconut milk or a dairy-free heavy cream alternative.
• Alcohol-Free: If you prefer not to use cognac or brandy, you can substitute it with an equal amount of beef broth mixed with a teaspoon of apple cider vinegar for acidity.
• Mushroom Lover’s Twist: Sauté sliced cremini or button mushrooms along with the shallots for an earthier flavor profile and extra texture.
• Spice Level Adjustment: If you are sensitive to spice, reduce the amount of peppercorns to 1 or 2 tablespoons, or use a mix of black and pink peppercorns for a milder, fruitier heat.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 35 minutes
• Total Time: 45 minutes

Equipment You Need

• Pepper Mill or Mortar and Pestle: To coarsely crack the peppercorns for the steak crust.
• Dutch Oven: A heavy pot is crucial for searing the meat properly and simmering the soup evenly.
• Instant-Read Thermometer: Ensures your steak is cooked perfectly to 135°F (medium-rare) without guessing.
• Whisk: Essential for incorporating the flour and liquids smoothly to avoid lumps in the soup.
• Slotted Spoon: For removing the fried shallots from the oil.

How to Make Steak Au Poivre Soup?

The key to this soup is building layers of flavor, starting with the seared steak and ending with a rich, creamy broth.

Prepare and Sear the Steak

Start by crushing your peppercorns coarsely using a pepper mill, mortar and pestle, or by smashing them with a skillet. Season your steaks generously with salt and press the crushed peppercorns firmly into the meat so they stick. Heat 2 tablespoons of oil in your Dutch oven over medium-high heat until it shimmers. Sear the steaks for about 3 minutes on one side until browned, then flip them. Add the butter and thyme sprigs to the pan. Cook for another 2-3 minutes, spooning the foaming butter over the steaks, until an instant-read thermometer reads 135°F. Remove the steaks to rest and save the flavorful fat left in the pan.

Build the Soup Base

Wipe out any large chunks of pepper from the pot but keep the tasty browned bits. Return the reserved fat to the pan and cook the chopped shallots over medium heat for about 2 minutes until soft. Stir in the garlic and chopped thyme until fragrant. Sprinkle in the flour and whisk constantly for about 2 minutes to cook out the raw flour taste. Pour in the cognac to deglaze the pan, whisking until smooth, then slowly stream in the beef broth. Add the quartered potatoes and bring the mixture to a simmer. Let it cook for about 15 minutes until the potatoes are tender. Finally, lower the heat and stir in the heavy cream and Worcestershire sauce, warming it through for another 5 minutes.

Make the Crispy Shallot Topping

While the soup simmers, grab a small saucepan and heat the remaining 1/2 cup of olive oil over medium heat. Add the sliced shallot rings and cook, stirring occasionally. Once the oil bubbles around them, lower the heat to medium-low and keep cooking until they turn golden brown, which should take 4-5 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate and sprinkle immediately with a little salt.

Assemble and Serve

To serve, ladle the creamy potato soup into bowls. Slice the rested steak into bite-sized cubes. Top each bowl generously with the steak cubes and a handful of the crispy fried shallots.

Additional Tips for Making This Recipe Better

I’ve found a few little tricks that really elevate this soup from good to restaurant-quality.

• I highly recommend letting the steak rest for at least 10 minutes before slicing it. This keeps all the juices inside the meat instead of them running out on the cutting board, ensuring every bite is juicy.
• Don’t rush the roux (the flour and fat mixture). Cooking it for a full two minutes gives the soup a nutty depth and prevents that pasty flour texture.
• If you have time, sear the steaks in batches if your pot isn’t huge. Crowding the pan steams the meat instead of searing it, and you really want that nice crust for flavor.
• I like to keep the potatoes fairly uniform in size when cutting them. This ensures they all cook at the same rate so you don’t end up with some mushy and some hard pieces.

How to Serve Steak Au Poivre Soup?

This soup is incredibly rich, so you don’t need a huge spread to make it a meal. I love serving it with a side of crusty baguette or garlic bread to dip into that creamy, peppery sauce.

For a visually appealing dish, garnish with fresh parsley or chives to add a pop of green against the creamy brown soup. The crispy fried shallots are the star garnish, adding texture and height. You could also add a drizzle of high-quality olive oil or a few extra cracks of black pepper right before serving for an extra kick.

Nutritional Information

Here is an approximate nutritional breakdown per serving:

• Calories: 1129 kcal
• Protein: 40-50 g
• Carbohydrates: 40-50 g
• Fat: 80-90 g

Make Ahead and Storage

This soup stores surprisingly well, making it a great option for meal prep or leftovers.

Storage: Store the soup and the steak separately in airtight containers in the refrigerator. The soup will keep for up to 5 days. Keeping them separate prevents the steak from overcooking when you reheat the soup.

Freezing: You can freeze the soup base (without the steak) for up to 3 months. The cream may separate slightly upon thawing, but whisking it while reheating will help bring it back together.

Reheating: Reheat the soup gently on the stovetop over low heat. Add the steak cubes in at the very last minute just to warm them through so they stay tender.

Why You’ll Love This Recipe?

There are so many reasons this unique soup deserves a spot in your rotation.

• Sophisticated Flavor: It captures all the elegance of a high-end French steakhouse dinner but serves it up in a comforting, accessible way.
• Incredibly Satisfying: With tender steak, creamy potatoes, and rich broth, it’s a hearty meal that leaves you feeling full and happy.
• Texture Contrast: The combination of creamy soup, soft potatoes, chewy steak, and crispy shallots makes every spoonful interesting and delicious.
• Impressive yet Easy: It looks and tastes fancy enough for a date night or dinner party, but the techniques are straightforward and manageable for home cooks.