Steak Au Poivre Soup
Just whipped up this Peppercorn-Crusted Steak with a side of Golden Shallot Soup. Absolutely divine!
Yield: 4
Materials
- 3 tbsp. whole black peppercorns
- 4 4-oz. filet mignons or 2 (8-oz.) sirloin steaks, sliced in half
- Kosher salt
- 1/2 c. plus 2 tbsp. extra-virgin olive oil
- 4 tbsp. 1/2 stick butter
- 2 thyme sprigs plus 1 tbsp. chopped leaves
- 2 large shallots 1 finely chopped, 1 sliced into rings
- 3 cloves garlic finely chopped
- 1/4 c. all-purpose flour
- 1/4 c. cognac or brandy
- 5 c. low-sodium beef broth
- 1 1/2 lb. waxy baby potatoes quartered
- 1 c. heavy cream
- 2 tbsp. Worcestershire sauce
Instructions
- Grind peppercorns coarsely. Season steaks with salt and crushed peppercorns, pressing them into the meat.
- Heat 2 tbsp. oil in a Dutch oven. Cook steaks until browned, add butter and thyme sprigs, and cook until the thermometer reads 135°F. Rest steaks and reserve fat.
- Cook chopped shallot, garlic, and chopped thyme in reserved fat. Add flour, then cognac, and slowly whisk in broth. Add potatoes and simmer until tender. Stir in cream and Worcestershire sauce.
- Fry sliced shallots in 1/2 cup oil until golden. Drain on paper towels and season with salt.
- Divide soup among bowls, top with steak cubes and fried shallots.