Link to my YouTube "making of the recipe" video: https://youtu.be/3pz4jbIVi14
Original recipe credit: https://www.delish.com/cooking/recipe-ideas/a40398431/steak-au-poivre-soup-recipe/
Ingredients:
3 T. whole black peppercorns
1 lb. filet mignon, sirloin, or other steak (I used a strip steak and T-bone (de-boned))
kosher salt
1/4 c. + 2 T. olive oil
4 T. butter
2 thyme sprigs, plus 1 T. chopped leaves
2 shallots--1 chopped finely, 1 sliced in rings
3 cloves garlic, finely chopped
1/4 c. all-purpose flour
1/4 c. Cognac or brandy (I used the latter)
5 c. low-sodium beef broth
1 1/2 lb. yellow potatoes, cut in small chunks
1 c. heavy cream
2 T. Worcestershire sauce
Directions:
1. Crush/grind peppercorns coarsely. Season steak(s) all over with kosher salt and as much of the crushed peppercorns as you can (I had like a teaspoon leftover). Press the peppercorns into the meat.
2. In a very large skillet or Dutch oven over medium-high heat, heat 2 T. of the olive oil until shimmering. Cook steaks for 3 minutes, then flip. Add the butter and the thyme sprigs to the pan. Cook steak for 3 minutes more, using the butter to 'baste' the steak as it continues cooking.
3. Transfer steaks to a cutting board and cut heat. Strain the oil/rendered fat in the skillet and reserve. Wipe skillet 'clean' and return reserved strained oil to skillet.
4. Return skillet to stove over medium heat now and add the chopped shallot. Cook, stirring often, until beginning to soften (around 2 min.)
5. Add the garlic and the thyme leaves. Cook, stirring constantly, for 1 minute.
6. Add flour and stir constantly for 2 minutes.
7. Switch to a whisk and carefully add the brandy. Whisk it in, followed by slowly whisking in the beef broth.
8. Add the potatoes and bring to a simmer. Let simmer for 15-20 minutes, until they are tender.
9. While potatoes cook, in a small pan, heat the 1/4 c. of olive oil over medium heat. Add shallot slices/rings and let cook for around 2-3 minutes, until oil starts to bubble. Reduce heat to medium-low and cook for additional 4-5 minutes, until shallots are golden brown. Drain them on a paper-towel lined plate, season lightly with salt, and set aside.
10. Back in the skillet with the potatoes, reduce the heat to low and stir in the heavy cream and Worcestershire sauce. Cook, stirring often, for around 5 minutes.
11. Cut steak into cubes and add to the skillet, along with any accumulated juices. Stir to coat. Let cook for 1 minute.
12. Ladle soup into bowls, top with crunchy shallots, and enjoy!
