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A dark bowl filled with rich, creamy steak and potato soup, garnished with herbs and served with crusty bread.

Best Steak Au Poivre Soup

This luxurious soup transforms the classic Steak Au Poivre into a comforting, rich, and creamy bowl, featuring tender, peppery steak in a deeply flavorful sauce.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, French
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Peppercorn Steak
  • 1.5 lbs boneless sirloin or ribeye steak cut into 1-inch cubes, patted very dry
  • 2 tbsp black peppercorns coarsely crushed
  • 1 tsp kosher salt or to taste, plus more for seasoning steak
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
For the Soup Base
  • 1 tbsp unsalted butter
  • 2 medium shallots finely minced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 1 cup dry red wine such as Merlot or Cabernet Sauvignon, or extra beef broth
  • 4 cups beef broth low sodium
  • 1 cup heavy cream
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • Salt and freshly ground black pepper to taste
For Garnish
  • 2 tbsp fresh parsley or chives chopped

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Whisk
  • Cutting Board
  • Sharp Knife
  • Measuring cups and spoons
  • Shallow Dish

Method
 

Prepare and Sear the Steak
  1. Pat the steak cubes thoroughly dry with paper towels. Season generously with 1 teaspoon of kosher salt. In a shallow dish, toss the steak cubes with the coarsely crushed black peppercorns, ensuring they are evenly coated on all sides.
  2. Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear the steak cubes for 2-3 minutes per side until deeply browned and medium-rare. Remove the seared steak from the pot and set aside on a plate; do not clean the pot as the browned bits (fond) will add flavor to the soup.
Build the Soup Base
  1. Reduce the heat to medium. Add another 1 tablespoon of unsalted butter to the pot. Add the minced shallots and sauté for 3-4 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for another 1 minute until fragrant.
  2. Sprinkle the all-purpose flour over the shallots and garlic. Cook, stirring constantly, for 1-2 minutes to create a roux, allowing the flour to cook out its raw taste.
  3. Pour in the dry red wine (if using). Increase heat to medium-high and bring to a simmer, scraping vigorously with a wooden spoon to deglaze the pot and incorporate all the flavorful browned bits. Let the wine reduce by about half, which should take 2-3 minutes.
  4. Gradually whisk in the beef broth, ensuring no lumps form. Bring the soup to a gentle simmer and cook for 5-7 minutes, or until the soup has slightly thickened to your desired consistency. Stir occasionally.
Finish the Soup and Serve
  1. Reduce the heat to low. Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Season the soup with additional salt and freshly ground black pepper to taste. Simmer gently for another 2-3 minutes to allow the flavors to meld, but do not boil after adding the cream.
  2. Carefully return the seared steak cubes to the soup. Simmer for just 2-3 minutes, only long enough to heat the steak through without overcooking it.
  3. Ladle the Best Steak Au Poivre Soup into warm bowls. Garnish generously with fresh chopped parsley or chives before serving. Enjoy immediately!

Notes

For best results, do not overcook the steak during the initial searing or when adding it back to the soup. The goal is medium-rare to medium for tender bites. If you prefer a thicker soup, you can increase the amount of flour by an additional tablespoon in step 4. Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, being careful not to boil to maintain the creaminess and steak tenderness.