When I first heard about steak au poivre soup, I was skeptical. Could this French classic, known for its bold peppery taste, really work as a comforting soup? Then I tried it, and I was hooked. The rich broth, creamy potatoes, and tender bites of steak transformed a traditional dish into something entirely new yet familiar.

It’s perfect for when you want a sophisticated but hearty meal. Plus, it’s surprisingly easy to make and works just as well for a cozy weeknight dinner as it does for date night. Get ready to warm up with a bowl of this indulgent creation!

Why You’ll Love This Recipe Steak Au Poivre Soup?

Rich & Comforting: This soup takes the classic steak au poivre flavors and transforms them into a warm, creamy, and satisfying dish.
Perfect Balance of Flavors: The peppery steak, velvety broth, and touch of cognac create a bold yet well-rounded taste.
Elevated Yet Easy: It feels fancy enough for a special occasion but is simple enough to make on a weeknight.
Versatile & Customizable: You can adjust the spice level, swap out ingredients, or add your favorite toppings for a personal touch.

Cooking Time

Prep Time: 10 minutes
Total Time: 45 minutes
Total Time: 55 minutes

Kitchen Essentials

You don’t need much to make this soup, but having the right tools can make the process smoother:

Medium Dutch oven or heavy-bottomed pot
Mortar and pestle or pepper mill
Sharp knife
Cutting board
Whisk
Ladle

Ingredients You’ll Need

Black peppercorns
Filet mignons or sirloin steaks
Kosher salt
Extra-virgin olive oil
Unsalted butter
Fresh thyme
Shallots
Garlic cloves
All-purpose flour
Cognac or brandy
Low-sodium beef broth
Baby waxy potatoes
Heavy cream
Worcestershire sauce
Fried shallots or crispy onions 🧅
Grated Parmesan cheese 🧀
Lemon zest 🍋

Step-by-Step Cooking Instructions for Steak Au Poivre Soup

Ready to create a rich and flavorful soup with a gourmet twist? Follow these easy, step-by-step instructions to make Steak Au Poivre Soup, where tender steak meets a creamy, peppery broth for an unforgettable meal.

Step 1: Prep the Steak

Grind the black peppercorns on the coarsest setting of your pepper mill or crush them with a mortar and pestle. Alternatively, place them in a cheesecloth and smash them with a heavy skillet. Generously season the steak on both sides with kosher salt and crushed peppercorns, pressing down gently to help the mixture stick.

Step 2: Sear the Steak

Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat until shimmering. Carefully place the steaks into the pot and sear for about 3 minutes on one side, pressing lightly to keep the pepper crust intact. Flip the steak, add thyme sprigs and 2 tablespoons of butter 🧈, and cook for another 2–3 minutes, frequently spooning the melted butter over the top. Remove the steak and set it aside to rest. Strain and reserve the fat left in the pot.

Step 3: Build the Soup Base

Wipe out any large chunks of pepper from the Dutch oven. Pour the reserved fat back in and sauté the finely chopped shallot over medium heat for 2 minutes until softened. Add the chopped garlic and thyme leaves, stirring until fragrant (about 1 minute). Sprinkle in the flour and whisk until combined, cooking for another 2 minutes until slightly golden.

Step 4: Add the Broth and Potatoes

Deglaze the pot with cognac, whisking until smooth. Slowly pour in the beef broth 🐄 while continuing to whisk. Add the baby potatoes and bring everything to a gentle simmer. Cook for 15 minutes, or until the potatoes are tender and the soup has thickened.

Step 5: Finish the Soup

Lower the heat and stir in heavy cream and Worcestershire sauce, mixing until fully incorporated. Allow the soup to heat through for about 5 minutes.

Step 6: Fry the Shallots

While the soup simmers, heat ½ cup olive oil in a small saucepan over medium heat. Add the sliced shallots and cook, stirring occasionally, until golden brown (about 4–5 minutes). Remove using a slotted spoon and transfer to a paper towel-lined plate.

Step 7: Serve

Cut the rested steak into cubes. Ladle the soup into bowls and top with steak cubes and fried shallots. Garnish with extra pepper, Parmesan, or lemon zest if desired.

Serving Suggestions

Pair your steak au poivre soup with these easy sides or enhancements for a complete meal:

Crusty Bread: A warm baguette or sourdough roll is perfect for soaking up the creamy broth.
Side Salad: A simple arugula salad with a citrus vinaigrette balances the richness of the soup.
Wine Pairing: A bold Bordeaux or a creamy Chardonnay complements the flavors beautifully.

For a dinner party, serve smaller portions of the soup as a starter and follow it with roasted chicken or salmon for your main entree.

Pro Tips for an Elevated Soup

Best Steak for Soup: Filet mignon guarantees a tender bite, but sirloin is a great budget-friendly alternative.
Potato Swap: Stick to waxy varieties like red or yellow for the best texture.
Thicker Broth: Skip the flour for a thinner soup or mash a few potatoes to thicken it.
Timing is Key: Let your steak rest while prepping the soup to keep it juicy.
Customize the Toppings : Crème fraîche, parsley, or cheese make it even better.

Nutritional Breakdown

Here’s an approximate nutritional profile (per serving, serves 4):

Calories: 1129
Protein: 35g
Fat: 83g
Carbs: 45g
Fiber: 2g

Reduce cream or butter for a lighter version.

Storage Tips for Leftovers

Refrigeration: Store soup and steak separately in airtight containers. Keeps up to 5 days.
Freezing: Freeze without the cream. Add cream during reheating for best texture. Can be stored for up to 3 months.
Reheating: Warm the soup on low heat. Heat steak cubes separately to avoid overcooking.

Pro Tip: Leftover soup also makes a deliciously creamy pasta sauce 🍝!