Ingredients
3 tbsp. whole black peppercorns
4 (4-oz.) filet mignons or 2 (8-oz.) sirloin steaks, sliced in half
Kosher salt
1/2 c. plus 2 tbsp. extra-virgin olive oil
4 tbsp. (1/2 stick) butter
2 thyme sprigs, plus 1 tbsp. chopped leaves
2 large shallots, 1 finely chopped, 1 sliced into rings
3 cloves garlic, finely chopped
1/4 c. all-purpose flour
1/4 c. cognac or brandy
5 c. low-sodium beef broth
1 1/2 lb. waxy baby potatoes, quartered
1 c. heavy cream
2 tbsp. Worcestershire sauce
Preparation
Step 1Grind peppercorns on the most coarse setting of a pepper mill (you can also use a mortar and pestle, or wrap peppercorns in cheesecloth and smash with a meat mallet or bottom of a heavy skillet). Season steaks on both sides with a generous pinch of salt and crushed peppercorns, pressing peppercorns into meat. Step 2In a large skillet over medium-high heat, heat 2 tbsp. oil until shimmering. Cook steaks, gently pressing to make sure you don’t lose any peppercorns, until well browned on one side, about 3 minutes. Flip steaks and add butter and thyme sprigs. Continue to cook, spooning butter over steak, until tops are crusty and well browned and an instant-read thermometer inserted into thickest part registers 135°, 2 to 3 minutes more. Transfer steak to a cutting board and let rest until ready to use. Strain fat remaining in skillet and reserve. Step 3Wipe out any large chunks of pepper from skillet. Return reserved fat to pan, then cook chopped shallot over medium heat, stirring often, until softened, about 2 minutes. Add garlic and chopped thyme and cook, stirring, until fragrant, about 1 minute. Add flour and whisk until combined. Cook, whisking constantly, until flour darkens slightly, about 2 minutes. Whisk in cognac until smooth, then slowly whisk in broth. Add potatoes and bring to a simmer. Cook until potatoes are tender and soup is thickened, about 15 minutes. Reduce heat to low and stir in cream and Worcestershire. Cook, stirring, until warmed through and combined, about 5 minutes more. Step 4Meanwhile, in a small saucepan over medium heat, cook sliced shallots and remaining 1/2 cup oil, stirring occasionally, until oil begins to bubble around shallots, 2 to 3 minutes. Reduce heat to medium-low and continue to cook until shallots are golden brown, 4 to 5 minutes more.Step 5Using a slotted spoon, transfer shallots to a paper towel-lined plate; season with a pinch of salt. Let cool slightly. Step 6Divide soup among bowls. Cut steak into cubes, then top bowls with steak and fried shallots.
– 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 crumbsHomemade croutonsChili crispGremolata (chopped parsley, lemon, garlic, and salt)
Store any leftovers in airtight containers (keeping soup and steak separate) for up to 5 days, or freeze for up to 3 months.
