{"id":33734,"date":"2025-09-22T14:59:03","date_gmt":"2025-09-22T07:59:03","guid":{"rendered":"https:\/\/9amchef.com\/?p=33734"},"modified":"2025-09-22T14:59:03","modified_gmt":"2025-09-22T07:59:03","slug":"steak-au-poivre-soup","status":"publish","type":"post","link":"https:\/\/9amchef.com\/steak-au-poivre-soup\/","title":{"rendered":"Steak Au Poivre Soup"},"content":{"rendered":"\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-100\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/9amchef.com\/steak-au-poivre-soup\/2\/\"><strong>JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1920\" src=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Steak-Au-Poivre-Soup.jpg\" alt=\"\" class=\"wp-image-33735\" srcset=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Steak-Au-Poivre-Soup.jpg 1080w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Steak-Au-Poivre-Soup-768x1365.jpg 768w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Steak-Au-Poivre-Soup-864x1536.jpg 864w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/figure>\n<\/div>\n\n\n<p><\/p>\n\n\n\n<p>If you&#8217;re craving a hearty meal with a French twist, you&#8217;re in for a treat with our Steak au Poivre Soup! It&#8217;s like having the flavors of a classic steak dish in a cozy, spoonable bowl. Tender seared filet or sirloin, creamy baby potatoes, and a peppery sauce come together to make this soup a delightful meal. Whether it&#8217;s a casual weeknight dinner or a special date night, this soup will impress with its rich flavors.<\/p>\n\n\n\n<p>Here are some tips to help you make the most out of your Steak au Poivre Soup:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Opt for waxy potatoes like red and yellow varieties. They hold up better in soups, need no peeling, and add a pop of color to your dish. Adding raw potatoes to the soup allows them to release starch, which helps thicken the broth.<\/li>\n\n\n\n<li>Choose tender steak cuts like filet mignon or sirloin. Since this soup cooks quickly, you want meat that&#8217;s already tender. Filet mignon ensures each spoonful is soft and delicious. If filet mignon is too pricey, sirloin is a great alternative.<\/li>\n\n\n\n<li>Get creative with toppings! While fried shallots are a tasty choice, feel free to experiment with other toppings to personalize your soup.<\/li>\n<\/ul>\n\n\n\n<p>Leftovers can be stored in airtight containers (keeping soup and steak separate) in the fridge for up to 5 days or frozen for up to 3 months.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<!--WPRM Recipe 33736-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Steak Au Poivre Soup<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<ul><li>3 tablespoons whole black peppercorns<\/li><li>4 4-ounce filet mignons or 2 (8-ounce) sirloin steaks, halved<\/li><li>Kosher salt<\/li><li>1\/2 cup plus 2 tablespoons extra-virgin olive oil<\/li><li>4 tablespoons 1\/2 stick butter<\/li><li>2 thyme sprigs (plus 1 tablespoon chopped leaves)<\/li><li>2 large shallots (1 finely chopped, 1 sliced into rings)<\/li><li>3 cloves garlic (finely chopped)<\/li><li>1\/4 cup all-purpose flour<\/li><li>1\/4 cup cognac or brandy<\/li><li>5 cups low-sodium beef broth<\/li><li>1 1\/2 pounds waxy baby potatoes (quartered)<\/li><li>1 cup heavy cream<\/li><li>2 tablespoons Worcestershire sauce<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol><li>Grind peppercorns coarsely and season steaks with salt and crushed peppercorns.<\/li><li>Cook steaks in a skillet until browned on both sides. Remove from skillet and let rest.<\/li><li>Cook chopped shallot in reserved fat until softened. Add garlic, thyme, and flour; cook until fragrant. Whisk in cognac, then slowly whisk in broth. Add potatoes and simmer until tender.<\/li><li>Stir in cream and Worcestershire sauce and cook until warmed through.<\/li><li>In another saucepan, cook sliced shallots in oil until golden brown and crispy. Drain on paper towels and season with salt.<\/li><li>Divide soup among bowls, top with cubed steak, and garnish with fried shallots. Enjoy your Steak au Poivre Soup!<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Main Course<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n\n\n\n<!--nextpage-->\n\n\n\n<!--WPRM Recipe 33736-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Steak Au Poivre Soup<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<ul><li>3 tablespoons whole black peppercorns<\/li><li>4 4-ounce filet mignons or 2 (8-ounce) sirloin steaks, halved<\/li><li>Kosher salt<\/li><li>1\/2 cup plus 2 tablespoons extra-virgin olive oil<\/li><li>4 tablespoons 1\/2 stick butter<\/li><li>2 thyme sprigs (plus 1 tablespoon chopped leaves)<\/li><li>2 large shallots (1 finely chopped, 1 sliced into rings)<\/li><li>3 cloves garlic (finely chopped)<\/li><li>1\/4 cup all-purpose flour<\/li><li>1\/4 cup cognac or brandy<\/li><li>5 cups low-sodium beef broth<\/li><li>1 1\/2 pounds waxy baby potatoes (quartered)<\/li><li>1 cup heavy cream<\/li><li>2 tablespoons Worcestershire sauce<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol><li>Grind peppercorns coarsely and season steaks with salt and crushed peppercorns.<\/li><li>Cook steaks in a skillet until browned on both sides. Remove from skillet and let rest.<\/li><li>Cook chopped shallot in reserved fat until softened. Add garlic, thyme, and flour; cook until fragrant. Whisk in cognac, then slowly whisk in broth. Add potatoes and simmer until tender.<\/li><li>Stir in cream and Worcestershire sauce and cook until warmed through.<\/li><li>In another saucepan, cook sliced shallots in oil until golden brown and crispy. Drain on paper towels and season with salt.<\/li><li>Divide soup among bowls, top with cubed steak, and garnish with fried shallots. Enjoy your Steak au Poivre Soup!<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Main Course<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"<p>If you&#8217;re craving a hearty meal with a French twist, you&#8217;re in for a treat with our Steak au Poivre Soup! It&#8217;s like having the flavors of a classic steak dish in a cozy, spoonable bowl. Tender seared filet or sirloin, creamy baby potatoes, and a peppery sauce come together to make this soup a &#8230; <a title=\"Steak Au Poivre Soup\" class=\"read-more\" href=\"https:\/\/9amchef.com\/steak-au-poivre-soup\/\" aria-label=\"Read more about Steak Au Poivre Soup\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[130],"tags":[],"class_list":["post-33734","post","type-post","status-publish","format-standard","hentry","category-main-course","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/33734","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=33734"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/33734\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=33734"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=33734"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=33734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}