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110 minutes•Medium•Serves 4•
4.0(1)

Creamy Steak Au Poivre Soup

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Creamy Steak Au Poivre Soup

By @chef1

A rich and comforting soup that combines the classic flavors of steak au poivre with a creamy, velvety base. Tender steak and a peppery kick make this a truly special dish.

Recipe Rating

4.0
(1 rating)

Ingredients

  • ●1 pound Sirloin steak
  • ●2 tablespoons Coarsely ground black pepper
  • ●2 medium, minced Shallots
  • ●2 cloves, minced Garlic
  • ●2 tablespoons Butter
  • ●1/4 cup Cognac
  • ●4 cups Beef broth
  • ●1 cup Heavy cream
  • ●to taste Salt
  • ●2 tablespoons, chopped, for garnish Fresh parsley

Instructions

  1. 1
    Season the steak generously on both sides with the coarsely ground black pepper and salt.
  2. 2
    Heat 1 tablespoon of butter in a large skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare, or longer depending on your desired doneness. Remove the steak from the skillet and let it rest for 5-10 minutes before slicing thinly.
  3. 3
    In the same skillet or a soup pot, melt the remaining 1 tablespoon of butter over medium heat. Add the minced shallots and garlic and sauté until softened and fragrant, about 3-5 minutes.
  4. 4
    Deglaze the pot with cognac, scraping up any browned bits from the bottom. Let the cognac reduce slightly, about 1-2 minutes.
  5. 5
    Pour in the beef broth and bring to a simmer. Reduce heat and simmer for 10 minutes to allow the flavors to meld.
  6. 6
    Stir in the heavy cream and heat through, being careful not to boil. Season with salt to taste.
  7. 7
    Add the sliced steak to the soup just before serving. Garnish with fresh parsley.
  8. 8
    Serve immediately and enjoy!

Recipe details

Cuisine
French-inspired
Category
Soup
Preparation
53 minutes
Cooking
48 minutes

Estimated total: 110 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.

How these estimates were calculated
  • Initial setup: 5 min planning allowance (setup)
  • Prepare sirloin steak: 10 min planning allowance (meat_prep)
  • Mince shallots and garlic: 10 min planning allowance (vegetable_prep)
  • Measure remaining ingredients: 5 min planning allowance (simple_prep)
  • Season steak: 3 min planning allowance (mix)
  • Heat skillet with butter: 3 min planning allowance (pan_preheat)
  • Remove steak from skillet: 2 min planning allowance (transfer)
  • Slice steak thinly: 5 min planning allowance (simple_prep)
  • Melt remaining butter: 3 min planning allowance (pan_preheat)
  • Add broth and bring to simmer: 10 min planning allowance (boil_heat)
  • Stir in heavy cream and heat: 15 min planning allowance (simmer)
  • Season soup with salt: 3 min planning allowance (mix)
  • Add sliced steak to soup: 2 min planning allowance (transfer)
  • Garnish with fresh parsley: 2 min planning allowance (garnish)
  • Serve immediately: 2 min planning allowance (transfer)
  • General kitchen setup.
  • Trim and prepare steak.
  • Mince 2 shallots and 2 cloves garlic.
  • Measure pepper, salt, butter, cognac, broth, cream, parsley.
  • Season steak generously with pepper and salt.
  • Heat 1 tablespoon butter in a large skillet.
  • Sear for 3-4 minutes.
  • Sear for 3-4 minutes.
  • Remove steak to rest.
  • Rest for 5-10 minutes.
  • Slice steak thinly after resting.
  • Melt remaining 1 tablespoon butter in the same skillet or soup pot.
  • Sauté until softened and fragrant, about 3-5 minutes.
  • Deglaze pot, reduce slightly, about 1-2 minutes.
  • Pour in beef broth and bring to a simmer.
  • Reduce heat and simmer for 10 minutes.
  • Stir in heavy cream and heat through, do not boil.
  • Season with salt to taste.
  • Add sliced steak to the soup just before serving.
  • Garnish with chopped fresh parsley.
  • Serve the soup immediately.
  • Assumed separable lean and fat, all grades.
  • Coarsely ground black pepper: USDA tbsp, ground portion weight
  • Shallots: Medium/unspecified shallot assumption: 40 g edible, from Carolyn Ketchum recipe; actual bulb size varies (https://alldayidreamaboutfood.com/steak-diane/)
  • Raw shallot with documented standard bulb weight when counted; actual size varies.
  • Garlic: USDA clove portion weight
  • Butter: USDA tbsp portion weight
  • Assumed salted butter as the first available option.
  • Cognac: USDA fl oz portion weight
  • Cognac estimated with generic 40% ABV spirits; full alcohol energy included without an evaporation adjustment.
  • Beef broth: USDA cup portion weight
  • Ordinary ready-to-serve beef broth, not an unrequested lower-sodium formulation.
  • Heavy cream: USDA cup, fluid (yields 2 cups whipped) portion weight
  • Unweighed Salt: only documented zero nutrients included
  • Excludes optional Fresh parsley

steak au poivre · black pepper · cream · Cognac

Estimated nutrition per serving

555 calories · 28.5 g protein · 7.9 g carbohydrate · 42.3 g fat · 1.5 g fiber

Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Excludes optional Fresh parsley Nutrients with incomplete inputs omitted. Full ingredient matches and assumptions below.

Recipe Context

This recipe was created with the following context in mind:

Friday
afternoon snack
winter
Requested: 8 min
1 person
Craving: italian
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