Steak Au Poivre Soup

Steak au poivre is a French classic (not to be confused with steak Diane), typically made with filet mignon or sirloin steak covered in a creamy, peppery sauce. The sauce is downright drinkable and was made to be eaten with a spoon, so we thought—let’s soup-ify it! Super-tender seared and chopped filet or sirloin make for the perfect spoonable bite. And of course, we added creamy baby potatoes to make this a complete and satisfying meal. This soup is simple enough for a weeknight but impressive enough for date night. Here are a few tips to help you nail it:

Don’t skip the waxy potatoes:
Waxy potatoes have a few benefits over starchy russet potatoes. They hold their shape better in soups and stews and require less prep time (no peeling!). Using a mix of red and yellow potatoes also makes for an eye-catching presentation. Adding the potatoes to the soup raw will allow some of the starch from the potatoes to thicken the soup.

Stick with tender steak:
Filet mignon might seem excessive for soup, but there’s a method to the madness. Soup is usually a vehicle for tough meats that need a long cook time to tenderize. Since this is a quicker-cooking soup, the meat needs to be tender already so that you aren’t chewing every bite for ages. Filet mignon is the king of tender steak and will guarantee a tender bite in every spoonful. If you still can’t justify shelling out that much cash, try a more economical but still tender cut like sirloin.

Try different toppings:
Fried shallots are just the beginning. Experiment with different toppings to make this soup your own:
— Shredded Parm, lemon zest, and bread crumbs.
— Homemade croutons.
— Chili crisp.
— Gremolata.

Storage:
Store any leftovers in airtight containers (keeping soup and steak separate) for up to 5 days, or freeze for up to 3 months.

Made this recipe? Let us know how it went in the comments below!