This creamy, hearty steak a poivre soup is filled with potatoes and topped with pepper-crusted tender steak and fried shallots.
Category
🛠️
LifestyleTranscript
00:00Food entertainment site Delish,
00:01they really just wanted to post a pretty...
00:04One, two, three, boom!
00:06Hey, everybody, and welcome to Brooke's One Pot.
00:08I'm Brooke, and this is the show
00:10where I'm gonna teach you how to make our most popular
00:12and most delicious weeknight meals,
00:14all using just one pot, one pan, or one sheet tray,
00:17and as few dishes as humanly possible.
00:20Best part of all of this
00:21is that I'm also going to give you a song,
00:24album, or music artist to dance along to while you cook.
00:27A classic hit to go with your one-pot wonder.
00:29I love a good twist on a classic,
00:31so this steak au poivre soup is one of my all-time favorites.
00:35It's got a luscious and peppery soup base
00:37with some creamy baby potatoes
00:40and some tender filet mignon and crispy shallots.
00:43It might sound a little indulgent, but trust me,
00:45this one is good enough to make it into your soup rotation.
00:48♪♪
00:55For this recipe, all the equipment you'll need is
00:58a five-quart Dutch oven, a pepper grinder,
01:00a slotted spoon, a wooden spoon, and a whisk.
01:03This soup is very simple.
01:05We only have a few things to get us started,
01:07and those are aromatics.
01:08So I've got some shallots, some garlic, and thyme.
01:11I'm using shallots for this soup
01:13because I prefer their milder, oniony flavor.
01:15This first one, I'm going to just slice into some thin rings,
01:19and this is going to turn
01:21into our fried shallot topping for the soup.
01:23It's about, like, a quarter-of-an-inch slice
01:26all the way down.
01:27So we got one shallot sliced,
01:29and this other one I am going to just chop up
01:31into small pieces like I would a regular shallot,
01:33and this is going to go into our soup base.
01:37So I want these pieces to be on the smaller side
01:40because I want them to sort of melt into the sauce.
01:42Good dish-saving tip, get a big-ass cutting board.
01:46Instead of using a lot of tiny prep bowls,
01:48you can prep your ingredients
01:49and sort of just push them off to the side,
01:51and they'll be out of your way
01:52while you prepare everything else.
01:53I also have a couple cloves of garlic.
01:55I think it's appropriate for a steak-a-pop soup
01:57because a pop sauce has garlic in it,
02:00so the soup should have garlic in it as well.
02:02Then we also need about a tablespoon of chopped thyme.
02:06Just run your knife through
02:08to make sure that's all nice and chopped up.
02:10And last but not least, I've got some waxy baby potatoes
02:13that I'm going to quarter.
02:14I like to grab the ones that are tricolored
02:17for no reason other than that I think it's pretty.
02:19Also, for smaller potatoes like this one,
02:22I'm going to just cut these in half,
02:23but for the big old boys like that one,
02:25I'm going to cut them in quarters.
02:27You can't have steak-a-pop soup without the poivre,
02:30and poivre means pepper,
02:31so that means we need to get some black pepper
02:33going in the mix.
02:34I emptied out this pepper grinder,
02:36and I filled it with the exact amount of peppercorn
02:38that I need, which is three tablespoons.
02:40I'm going to put this on the coarsest setting,
02:43so we don't want really fine, dusty pepper.
02:45We want really big, thick, chunky pepper.
02:48And since I pre-measured the pepper,
02:50I can pretty much grind this until it's empty,
02:52and I'll have what I need.
02:53All right, this is exactly what I'm looking for.
02:55You still have some really big pepper pieces,
02:58and it's not all dusty and fine pepper.
03:00That's all the prep that's needed for this,
03:01so now it's time to move on to the cooking,
03:04and first up is the fried shallots.
03:06To keep this soup truly a one pot,
03:09we're going to start with the shallots first
03:12instead of doing that at the end,
03:13and we're going to do it in the same pot
03:15that we're building the soup in.
03:16I'm going to add the shallots to the oil
03:19before I turn the heat on,
03:20which is going to help them cook a little bit more evenly.
03:23We're going to keep this on medium heat
03:24for about two-ish minutes,
03:26or until the oil starts to bubble up around the shallots,
03:29like it actually is right now.
03:30So I'm going to drop this to medium low,
03:33and I'm just going to keep stirring these
03:34so that they cook evenly.
03:36It's the last thing we want is a soggy shallot,
03:38so stirring them will help the shallots
03:41get nice and crispy all the way around
03:43instead of having weird, soft, and burnt bits.
03:45We're going to let that cook on medium low
03:47for about four to five minutes,
03:48or until they're all uniformly golden brown.
03:51Then we're going to remove with a slotted spoon,
03:53transfer to a paper towel-lined plate.
03:55These shallots are smelling so good,
03:58and they're nice and crispy.
04:00They won't seem crispy at first
04:01when you take them out of the pot,
04:02but as they sit and cool off a little bit,
04:05they'll start to crisp up.
04:06I just hit them with a little bit of salt
04:08because nobody wants an unseasoned crispy shallot.
04:11I've got two tablespoons of that shallot oil
04:13left in my Dutch oven,
04:14so we're going to let that get nice and hot,
04:16and in the meantime,
04:17I'm going to go ahead and season these steaks
04:18with that thick, crushed peppercorn
04:21and a little bit of kosher salt.
04:23I've got filet mignon here.
04:25I'm going to hit all the sides of each piece
04:26with kosher salt.
04:28Don't neglect the edges.
04:29You want to make sure you get salt all the way around.
04:31We went with filet mignon
04:32because you want, like, a good steak steak.
04:35You don't necessarily want stewing meat for this
04:37because we're doing all the cooking right now,
04:39and as soon as this comes out of the pan,
04:41it's going to rest until it goes on top of the soup
04:43a little bit later.
04:44Once you get the peppercorn on top of the steak,
04:46just take your fingertips.
04:48Make sure you press it into the meat
04:50so that it doesn't all come off in the bottom of the pan.
04:53If filet mignon is not in the budget for this weeknight,
04:56sirloin is a great alternative.
04:58I think I was just feeling particularly fancy,
05:00and I wanted it to mimic actual steak au poivre.
05:03This Dutch oven is getting nice and hot,
05:05and my steaks are all seasoned,
05:07so I'm going to cook them on medium-high
05:09for about three minutes per side.
05:11While those cook, I'm going to go ahead
05:12and rinse off this raw steak plate,
05:15and that's where our steaks are going to rest
05:16after they come out of the pan.
05:17Once these start to develop a nice brown crust on the bottom,
05:20I'm going to go ahead and flip them
05:22and add about four tablespoons of butter to the pot
05:25and a couple sprigs of thyme.
05:27Then I'm just going to keep basting
05:28until the steak continues to cook all the way through.
05:31We want it to be about medium-rare,
05:33so you want it to hit about 130 degrees in the center.
05:36All right, once you've got your little filet mignon babies
05:39up to temp, go ahead and take them out of the pan
05:41and just rest them on a cutting board or on a plate,
05:44and we will get back to these when we're done with the soup.
05:47You can also take these thyme sprigs out and discard them.
05:52When you get to this point, if you have large chunks of pepper
05:55at the bottom of the pan
05:56that you don't necessarily want to end up in your soup,
05:58that's fine.
05:59You can take the fat out and then just wipe out the pan.
06:02This is not looking too crazy to me,
06:04so I think I'm going to leave everything as is
06:06and then just keep building my soup
06:07on top of all this flavor that we've started.
06:09I'm going to set this to medium heat,
06:12and it's still pretty warm,
06:13so I think I'm just going to go right in with my shallots.
06:15I'm also just going to throw this garlic in the pot
06:18and get everything cooking all together.
06:20Just going to let everything soften for like two-ish minutes
06:23and start really building up that aromatic flavor base
06:26for the soup.
06:27Once you can see the shallots starting to brown a little bit,
06:29you can go in and add some flour.
06:32This is going to help thicken the soup.
06:33It's basically making a roux for the soup,
06:35and we're just going to whisk that on in.
06:38This is only going to cook for two minutes
06:39because I don't want to get rid of the thickening power
06:43of the roux.
06:44The longer you cook roux for,
06:46the less it has the ability to thicken
06:48whatever you're cooking it for.
06:50That make sense?
06:51Yes, that made sense.
06:52So we're going to keep this to a short cooking phase
06:55for the roux and let it stay a blonde roux
06:57instead of getting it nice and dark and thick,
06:59which is something we would do for, like, gumbo.
07:01This roux is starting to look like what I want it to look like,
07:03so my next step is to add a quarter cup of brandy.
07:06You could just eyeball this quarter cup of brandy,
07:09but I don't know.
07:10I'm not feeling that risky today,
07:12so I'm actually going to measure it out.
07:13Just going to whisk the brandy in a little bit.
07:17Let it cook off just a bit.
07:18Honestly, this soup is going to simmer for a little while,
07:20so you don't have to worry about cooking
07:21all the brandy off right now.
07:23And also, we want some of that brandy flavor.
07:25From there, I'm going to add
07:27about five cups of low-sodium beet broth.
07:30Just whisk that in until everything's feeling
07:32nice and smooth.
07:33Once I got all the broth in the pot,
07:35I'm going to go ahead and add our quartered baby potatoes.
07:39When you add potatoes to a soup like this,
07:41you want to definitely add them in raw.
07:43Potatoes have a lot of starch,
07:44and that starch is going to release right into your soup,
07:47which has a little bit of extra thickening power,
07:49so you won't have, like, a really thin, runny, watery soup,
07:52because you get that built-in starch from the potatoes.
07:54I'm going to bring the soup to a simmer,
07:56and we're going to let them cook until they start to soften,
07:58which should take about 15 minutes.
08:00This soup is all about creating a modern version
08:02of something that's kind of a vintage-y classic.
08:05And when I think about artists and songs
08:07that are a modern twist on a classic,
08:10I have to think about none other than Alana Del Rey.
08:13Her voice is just as rich as this soup,
08:16and Summertime Sadness is a song that makes me feel
08:20like I could have heard it while sitting
08:21in a hazy French bistro,
08:23having a really nice, warm steak au poivre,
08:25maybe some fries on the side.
08:27And instead of that, I can just eat this soup.
08:30Also, on another note, when I developed this soup,
08:33it was the dead of July, and I was kind of sad
08:35to be eating such hot soup in such a hot month.
08:38So, Summertime Sadness it is.
08:41This smells so incredibly good,
08:44and it's got this really deep, rich brown color.
08:46It's just simmering away.
08:47All I got to do now is check one of these potatoes
08:51to make sure that they're cooked.
08:53And to do that, I'm just going to use a toothpick
08:55because I don't feel like making another dish.
08:58And it goes right through. Oh, and I can break it.
09:00So, yep, these potatoes are good to go.
09:03Last thing I got to do is just add a cup of heavy cream
09:06and two tablespoons of Worcestershire sauce.
09:09So, I'm going to give both of those a stir
09:10and let this cook for about five more minutes.
09:13I'm going to go ahead and slice up my steak into cubes.
09:16We're not even going to put the steak
09:18on the whole pot of soup.
09:19We're just going to use that to top our individual bowls.
09:21It's time for the moment of truth, everybody.
09:23Oh, wow. That's so beautiful. Look at her go.
09:26When I'm cutting the steak for this particular soup,
09:29I like to keep the chunks on the thicker side.
09:31I don't want to feel like I'm missing out
09:33on an actual steak au poivre
09:34just because I decided to make the soup version.
09:36So, I like the chunks to feel really meaty and big.
09:40I also want people to still recognize
09:41that it's like filet mignon.
09:43Like, we're not skimping around here.
09:45So beautiful.
09:46The real beautiful part about this soup
09:48is that it's great practice
09:49for letting your meat rest after you cook it.
09:52That's the only way you're going to get it to be this beautiful.
09:54All that's left to do is make myself a big old bowl.
09:58I'm going to make sure I give myself plenty of potatoes
10:01and plenty of this really creamy broth.
10:03Definitely make sure you give yourself enough potatoes
10:06in the middle for your steak chunks to sit on
10:08so they don't drown into the soup.
10:10Then I'm just going to hit this with a couple of our steak chunks.
10:13Then we'll hit it with some of these crispy shallots.
10:16And, of course, a little bit of pepper
10:18just to drive home the poivre.
10:25Oof. This soup looks so incredibly delicious.
10:29See the creamy broth.
10:30And then I've got this perfectly cooked filet
10:33and these crispy onions.
10:38Wow. Am I in France?
10:40Is this France, y'all?
10:41This might be France.
10:42That is good.
10:43I'm absolutely loving the texture of this soup.
10:45The potatoes help thicken it up just the right amount.
10:48And then, of course, these crispy shallots on top.
10:51They give it, like, a certain level of sweetness
10:53that really balances and plays very nice
10:55with that really punchy bits of black pepper in there.
10:58This soup is a really, really good way
10:59to cook steak for a crowd
11:01without having to make everybody, like,
11:03a huge six-ounce filet.
11:05This is a 10 out of 10 soup, y'all.
11:06And, as always, the best part about this soup
11:09is that I didn't tear apart the whole kitchen to make it.
11:12I've only got a couple dishes to take care of,
11:14so I'm going to go knock those out
11:15so I can finish my soup.
11:18There's one thing that I learned from watching
11:20way too much Barney as a child.
11:21It's that you don't want to let your water run
11:23while you're using the sink.
11:25So to combat that, I'm going to wash my big pot first.
11:28Then I'm going to fill that with hot, soapy water
11:29so I can use that to wash the rest of my dishes.
11:32Hopefully this dish will inspire you
11:33to twist up more classic recipes
11:36for more inspiration and ideas
11:38right here at Delish.com.