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Peppercorn Steak Soup

A rich and flavorful soup combining tender steak, creamy broth, and aromatic spices for a heartwarming culinary experience.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: French
Calories: 500
Ingredients Method Notes

Ingredients
  

Seasoning and Meat
  • 3 Tbsp. whole black peppercorns These aromatic spheres pack a punch, bursting with warm, woody notes.
  • 4 (4-oz.) filet mignons or 2 (8-oz.) sirloin steaks, sliced in half Tender cuts of meat that promise luscious bites filled with flavor.
  • Kosher salt Enhancing every element, this flaky salt adds a layer of savory balance.
Cooking Fat
  • 1/2 cup plus 2 tbsp. extra-virgin olive oil Rich and fruity, this oil sets the stage for a perfect sauté.
  • 4 Tbsp. (1/2 stick) butter Creamy, rich goodness that elevates the depth of flavors.
Aromatics
  • 2 sprigs thyme, plus 1 tbsp. chopped leaves Earthy and fragrant, thyme complements the heart of this soup beautifully.
  • 2 large shallots Sweet and mild, they soften and sweeten beautifully during cooking.
  • 3 cloves garlic, finely chopped Releasing a powerful aroma that ignites the senses.
Soup Base
  • 1/4 cup all-purpose flour Acting as a thickening agent to create a velvety texture.
  • 5 cups low-sodium beef broth A savory base that complements the tender steak and rich spices.
  • 1 1/2 lb. waxy baby potatoes, quartered Creamy and firm, these potatoes soften to enhance the soup's body.
  • 1 cup heavy cream Adding a luscious, silky richness that rounds out the entire dish.
  • 2 Tbsp. Worcestershire sauce A tangy, umami-packed finishing touch that enhances complexity.

Method
 

Preparation
  1. Using a pepper mill, grind the whole black peppercorns on the coarsest setting.
  2. Generously sprinkle salt and crush the freshly ground peppercorns onto both sides of the steaks.
  3. In a Dutch oven, heat olive oil over medium-high until shimmering.
Cooking
  1. Place the seasoned steaks into the hot oil, cooking for about 3 minutes on each side.
  2. Introduce the butter and thyme springs to the pot, letting them melt and infuse the steaks.
  3. Transfer the cooked steaks to a cutting board to allow the juices to settle.
  4. Strain excess fat from the pot and wipe out any pepper chunks, then sauté the chopped shallots until softened.
  5. Stir in finely chopped garlic and thyme leaves until aromatic.
  6. Whisk in the flour until well combined, then gradually add the beef broth.
  7. Once the base is simmering, add the quartered baby potatoes and cook until tender, about 15 minutes.
  8. Stir in the heavy cream and Worcestershire sauce, warming through.
  9. In a small saucepan, heat the remaining oil and cook the sliced shallots until golden brown.
  10. Divide the soup among bowls, topping with tender steak cubes and the crispy fried shallots.

Notes

Rest your steak after cooking for the best flavor and texture. High-quality meat and fresh ingredients are key. Consider lower-fat options or alternatives to suit dietary needs.