If you're craving a comforting twist on the classic French steak au poivre, try making steak au poivre soup. This delicious dish transforms tender steak and bold cracked pepper into a creamy bowl of goodness. Start by searing your steak and adding onions and garlic for flavor, then simmer everything in a rich beef broth. The result is a luxurious soup that's perfect for any occasion. Want to learn more about the recipe and cooking steps?
History

Steak au poivre, or "pepper steak," has a rich history that dates back to the 19th century in Parisian bistros.
This classic dish features filet mignon coated with cracked black peppercorns, celebrating bold flavors that define French cuisine. The creamy sauce, often made with cognac, enhances the steak's richness and showcases the luxurious nature of pepper as a spice, reflecting its significance during the spice trade.
As you explore the evolution of steak au poivre, you'll find adaptations like the soup version, which retains the original's flavor while introducing new textures, such as potatoes.
This hearty presentation appeals to modern tastes, allowing you to enjoy the essence of pepper steak in a comforting format that pays homage to its origins.
Recipe

Ingredients:
- 1 lb tender cuts of steak (filet mignon or sirloin)
- 5 cups low-sodium beef broth
- 1 cup heavy cream
- 1 cup waxy baby potatoes, halved
- 2 shallots, minced
- 2 cloves garlic, minced
- 2 tablespoons coarsely cracked black peppercorns
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- Salt to taste
- Crispy fried shallots for garnish
To start, season the steak with coarsely cracked black pepper and a pinch of salt. In a large pot or Dutch oven, heat the olive oil over medium-high heat and sear the steak on all sides until browned.
Remove the steak and set it aside to rest. In the same pot, add the minced shallots and garlic, sautéing until they become fragrant and translucent.
Then, add the beef broth and halved baby potatoes, bringing the mixture to a simmer. Once the potatoes are tender, slice the rested steak and return it to the pot along with the heavy cream and Worcestershire sauce.
Stir well and let it heat through before serving.
When making Steak Au Poivre Soup, verify that the steak is seared properly to develop a rich flavor. You can adjust the amount of black pepper to suit your taste—if you prefer a milder flavor, use less.
For added depth, consider incorporating fresh herbs like thyme or parsley during the simmering stage. Additionally, make certain to fry the shallots until they're golden brown for the best texture and flavor. Quinoa is a complete protein, making it a great option for a side dish alongside this hearty soup.
This soup can be made ahead of time and reheated, but for peak taste, serve it fresh!
Cooking Steps

To make your Steak Au Poivre Soup, you'll start by searing the steak in a hot skillet until it's perfectly browned.
Next, you'll add diced onions and garlic for a flavorful base before pouring in the beef broth to simmer.
Finally, stir in the heavy cream and finish with fresh herbs for that extra touch.
Step 1. Sear Steak in Hot Skillet

Get ready to create a delicious crust on your steak by searing it in a hot skillet.
First, preheat your Dutch oven or heavy skillet over medium-high heat until it's scorching.
While the pan heats, season your steak generously with kosher salt and coarsely crushed black peppercorns for that robust flavor.
Once the skillet is hot, add a couple of tablespoons of extra-virgin olive oil and let it shimmer.
Place the seasoned steak in the skillet without moving it too much; this helps form that perfect deep brown crust.
Sear each side for about 3-4 minutes.
After achieving a beautiful crust, baste the steak with a mix of butter and thyme sprigs to elevate its richness and flavor.
Step 2. Add Diced Onions and Garlic

After searing the steak to perfection, the next step is to add depth to your soup with diced onions and garlic.
Start by finely dicing the onions and slicing shallots to guarantee even cooking. In a Dutch oven, heat some olive oil and sauté the onions until they become translucent, which takes about 3-5 minutes. This enhances their sweetness.
Once the onions are ready, add minced garlic and cook for another 1-2 minutes, being cautious not to let the garlic burn. Burnt garlic can make the soup taste bitter.
After deglazing with cognac, incorporate the sautéed onions and garlic into the soup base, allowing their flavors to meld beautifully.
Adjust the quantities to suit your taste!
Step 3. Add Beef Broth and Simmer

Next, deglaze the pot with cognac, scraping up any flavorful bits left from the sautéed onions and garlic.
Once you've incorporated those delicious remnants, slowly whisk in flour to create a smooth mixture. This step will help thicken your soup as it simmers.
Pour in 5 cups of low-sodium beef broth, ensuring it covers all the ingredients for even cooking. Bring the mixture to a simmer, allowing the flavors to meld together for about 10 minutes.
After the initial simmering, add the cubed baby potatoes. Cook until they're tender, which usually takes an additional 15-20 minutes.
This melding of flavors and textures will set the stage for the creamy richness to come.
Step 4. Stir in Heavy Cream

Once the potatoes are tender, it's time to bring your soup to a whole new level of creaminess.
Slowly stir in 1 cup of heavy cream, ensuring the soup is gently heated to prevent curdling. This step is vital for maintaining a smooth consistency and achieving that rich and creamy texture you're after.
As you mix in the cream, you'll notice how it beautifully balances the peppery notes of the soup, enhancing the overall flavor profile. If you like, adjust the amount of cream to suit your taste, but remember the recipe calls for 1 cup.
For an extra depth of flavor, consider adding a splash of Worcestershire sauce along with the heavy cream before serving. Enjoy!
Step 5. Add Fresh Herbs Garnish

To elevate your Steak Au Poivre Soup, adding a fresh herb garnish is a simple yet impactful step. Fresh herbs like thyme, parsley, and even chives can greatly enhance the flavor profile, making your soup more aromatic and vibrant.
Begin by finely chopping your chosen herbs, ensuring they distribute evenly throughout the dish. Just before serving, sprinkle a generous amount of these fresh herbs over the soup for a burst of color and freshness.
For added complexity, consider mixing in some basil along with thyme. You can also place a few whole herb leaves on top as a garnish, which not only elevates the presentation but gives a delightful hint of those fresh flavors.
Enjoy the enhanced experience!
Final Thoughts

As you savor your bowl of steak au poivre soup, you'll appreciate how this dish skillfully blends the rich flavors of the classic French recipe into a comforting and elegant meal.
This delicious recipe transforms tender filet mignon into a creamy delight that's perfect for both weeknight dinners and special occasions.
With just 45 minutes of prep time over medium heat, you can easily serve up to four people. The addition of whole black peppercorns and cognac elevates the flavor, while toppings like crispy fried shallots add texture.
Remember, although leftovers are good for five days in the fridge, freezing isn't recommended.
Enjoy every spoonful, knowing you've created a gourmet experience right at home!
Frequently Asked Questions
What Does "Au Poivre" Mean on Steak?
"Au poivre" means "with pepper" in French, and it refers to the technique of coating steak with cracked black peppercorns before cooking.
When you prepare a steak this way, you enhance its flavors by introducing a bold, peppery kick that pairs beautifully with the richness of the meat.
It's a classic preparation, usually featuring tender cuts like filet mignon or sirloin, and it highlights the pepper's pungency without overwhelming the dish.
What Is the Best Cut of Steak for Steak Au Poivre?
You might think any steak will do, but when it comes to steak au poivre, you really want to pick the best.
Filet mignon is a luxurious choice, offering buttery tenderness that melts in your mouth.
However, if you're looking to save a few bucks, sirloin's got your back. It's still tender and flavorful, perfect for both fancy dinners and casual nights in.
Just remember to season it well with salt first!
What Does "Steak Au Poivre" Mean in French?
"Steak au poivre" translates to "pepper steak" in French. It highlights the dish's main ingredient: cracked black peppercorns.
When you order this dish, you're enjoying a tender cut of beef, usually coated in pepper before cooking. The bold, spicy flavor comes from that peppery crust, creating a unique taste experience.
You'll often find it paired with a creamy sauce that complements the pepper's intensity, making it a classic choice in French cuisine.
What Is the Difference Between Steak Diane and Steak Au Poivre?
You might think all steak dishes are created equal, but Steak Diane and Steak au Poivre couldn't be more different.
While Steak Diane dazzles with its complex sauce—think Worcestershire and mustard—Steak au Poivre keeps it simple, flaunting its rich, peppery flavor.
You'll find Diane's sauce cooked right in the pan, unlike au Poivre's separate creamy companion.
Both celebrate high-quality beef, but their preparation and taste profiles set them worlds apart.