Steak Au Poivre Soup 🥩🥣✨

Ingredients (Serves 4–6)

• 1 ½ lbs sirloin or ribeye steak, cut into bite-sized cubes

• 2 tbsp coarsely cracked black peppercorns

• 2 tbsp olive oil (or butter)

• 1 medium onion, finely diced

• 3 garlic cloves, minced

• 2 tbsp brandy or cognac (optional, but traditional)

• 4 cups beef broth

• 1 cup heavy cream

• 1 tbsp Dijon mustard

• 1 tsp Worcestershire sauce

• Salt, to taste

• Fresh thyme or parsley, for garnish

Optional sides: toasted baguette slices, Gruyère or Parmesan cheese for topping

Instructions

1. Prepare the steak:

   • Pat steak cubes dry, season lightly with salt.

   • Press cracked black peppercorns into the surface.

2. Sear the steak:

   • Heat olive oil/butter in a heavy pot over medium-high heat.

   • Sear steak cubes for 1–2 minutes per side until browned but not fully cooked. Remove and set aside.

3. Build the soup base:

   • In the same pot, add onion and garlic, sauté until fragrant.

   • Deglaze with brandy/cognac (if using), scraping browned bits.

   • Stir in beef broth, Dijon mustard, and Worcestershire. Bring to a simmer.

4. Finish the soup:

   • Reduce heat, stir in heavy cream.

   • Return seared steak to the pot and simmer gently for 5 minutes (don’t overcook — steak should stay tender and juicy).

   • Taste and adjust seasoning (more cracked pepper if you love it bold).

5. Serve:

   • Ladle into bowls, garnish with fresh thyme or parsley.

   • Serve with toasted baguette slices or cheesy crostini for dipping.