Savory Peppercorn-Crusted Steak with Golden Shallot Soup Recipe

Every steak enthusiast knows that a perfectly prepared peppercorn-crusted steak can turn an ordinary meal into an extraordinary culinary experience.

Bold black peppercorns add a robust, crackling layer of flavor that dances across tender beef.

The crisp, spicy crust seals in rich, succulent juices that promise an unforgettable bite.

Paired with a silky golden shallot soup, this dish elevates dinner from simple to sensational.

Delicate shallots provide a sweet, mellow undertone that complements the steak’s intense peppery notes.

Each forkful delivers a symphony of textures and flavors that will transport you straight to a gourmet restaurant.

You won’t want to miss this impressive yet surprisingly easy recipe that’s sure to become a new favorite.

How to Prepare Peppercorn-Crusted Steak with Shallot Soup

Step 1: Crush Peppercorns and Season Steaks

Grab your mortar and pestle or the back of a heavy skillet to coarsely grind the peppercorns.

Sprinkle salt generously over the steaks, then press the crushed peppercorns firmly into both sides of the meat, creating a robust and flavorful crust.

Step 2: Sear and Cook Steaks to Perfection

Warm a Dutch oven over medium-high heat and add oil.

Carefully place the seasoned steaks into the hot pan, cooking until a beautiful golden-brown crust forms on each side.

Drop in butter and fresh thyme sprigs, continuing to cook until the steak reaches an internal temperature of 135°F for medium-rare.

Remove steaks and let them rest, then dice into bite-sized cubes.

Keep the delicious cooking fat in the pan.

Step 3: Build the Soup Base

• Chopped shallots
• Minced garlic
• Finely chopped thyme

Cook until the kitchen fills with an aromatic fragrance.

Sprinkle flour into the pan and stir for a minute.

Carefully pour in cognac, allowing it to sizzle.

Gradually whisk in beef broth, creating a rich and smooth foundation for the soup.

Step 4: Simmer Potatoes

Add diced potatoes to the broth, letting them simmer until they become tender and easily pierced with a fork.

Step 5: Enrich the Soup

Stir in heavy cream and Worcestershire sauce, gently heating the mixture until it’s warm and velvety.

Step 6: Create Crispy Shallot Topping

In a separate pan, heat oil and fry thinly sliced shallots until they turn a stunning golden brown.

Transfer to paper towels to drain excess oil and sprinkle with a pinch of salt.

Step 7: Plate and Serve

Ladle the golden shallot soup into bowls, top with diced peppercorn-crusted steak, and garnish with the crispy fried shallots.

Enjoy the complex layers of flavor in every bite.

Tips for Peppercorn-Crusted Steak and Soup Combo

• Use a mortar and pestle or the back of a heavy skillet to coarsely grind peppercorns, ensuring a rustic, textured crust that sticks well to the steak.
• Use a meat thermometer to precisely hit the 135°F medium-rare temperature, preventing overcooking and maintaining juicy, tender meat.
• Reserve the cooking fat from the steak to sauté shallots and garlic, maximizing the rich, meaty undertones in the soup base.
• Pat shallot slices dry before frying to achieve maximum golden crispiness and prevent oil splattering.

Flavor Variations for Steak and Shallot Soup

• Pepper-Free Herb Crust: Replace peppercorns with a blend of dried rosemary, thyme, and oregano for a milder, herbaceous coating on the steak.
• Vegetarian Mushroom Swap: Substitute steak with large portobello mushrooms, using the same seasoning and cooking technique for a plant-based alternative.
• Gluten-Free Soup Base: Replace flour with cornstarch or arrowroot powder to thicken the soup, ensuring a gluten-free version of the golden shallot soup.
• Low-Carb Cauliflower Option: Swap potatoes with cauliflower florets to reduce carbohydrates while maintaining the soup's creamy texture and flavor profile.

Serving Ideas for Peppercorn-Crusted Steak and Shallot Soup

• Elegant Steak Plating: Arrange diced steak cubes atop the golden shallot soup, creating a stunning visual contrast with the rich, creamy broth.
• Garnish Galore: Sprinkle crispy fried shallots over the soup and steak for a delightful crunch and extra flavor burst that elevates the entire dish.
• Wine Pairing Perfection: Serve with a bold red wine like Cabernet Sauvignon or Malbec to complement the peppery steak and creamy soup's robust flavors.
• Rustic Side Companion: Add a simple mixed green salad with a light vinaigrette to balance the richness of the steak and soup, creating a well-rounded meal.

How to Store Peppercorn-Crusted Steak with Shallot Soup

• Store the steak and soup separately in airtight containers. Seal tightly and refrigerate for up to 3-4 days, keeping the crispy shallots separate to maintain their crunch.
• Place steak cubes and soup in freezer-safe containers. Freeze for maximum 2 months. Avoid freezing crispy shallots as they'll lose texture.
• Warm gently in a skillet over medium-low heat with a splash of beef broth. Cook for 2-3 minutes, stirring occasionally to prevent drying out. Add butter for extra moisture.

FAQs

• Why use coarsely ground peppercorns for the steak?

Coarsely ground peppercorns create a robust, crunchy crust that adds intense flavor and texture to the steak, enhancing its overall taste and providing a delightful sensory experience.

• What's the purpose of resting the steak after cooking?

Resting allows the meat’s juices to redistribute, ensuring a more tender and juicy steak. This step helps retain the meat’s moisture and prevents the juices from immediately running out when cut.

• How does cognac contribute to the soup's flavor?

Cognac adds a rich, complex depth to the soup, bringing a subtle sweetness and aromatic quality that complements the beef broth and enhances the overall flavor profile of the dish.

Why Peppercorn-Crusted Steak with Golden Shallot Soup Impresses

• Unleash Bold Flavors: Coarse peppercorns create a stunning crust that locks in rich, intense meat flavors for an extraordinary dining experience.
• Master Gourmet Cooking Techniques: Learn professional chef methods like searing steak, creating a creamy soup base, and perfectly frying garnish shallots with minimal kitchen skills required.
• Elevate Comfort Food: Transform classic steak and soup into a luxurious meal that feels restaurant-worthy yet completely achievable at home, impressing family and guests with sophisticated taste.
• Create Multiple Texture Sensations: Enjoy the crispy pepper-crusted steak, silky smooth soup, and crunchy golden fried shallots that provide an exciting contrast in every single bite.

Ingredients for Peppercorn-Crusted Steak and Shallot Soup

• Beef Steaks: Premium cuts perfect for creating a rich and flavorful main course.
• Peppercorns: Whole spice that provides a bold and aromatic crust for the steak.

• Beef Broth: Provides a deep and savory foundation for the golden shallot soup.
• Potatoes: Hearty vegetables that add substance and thickness to the soup.
• Heavy Cream: Brings a luxurious and smooth texture to the soup.

• Shallots, Garlic, Thyme: Fragrant ingredients that create depth and complexity in both the steak preparation and soup.
• Salt, Worcestershire Sauce, Cognac: Seasonings that enhance and elevate the overall flavor profile.

• Olive Oil, Butter: Essential for sautéing, browning, and adding richness to the dish.

• Fried Shallots: Crispy topping that adds a crunchy texture and golden color to the soup.

Peppercorn-Crusted Steak with a side of Golden Shallot Soup Recipe

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4.9 from 30 reviews

• Total Time: 1 hour 20 minutes
• Yield: 4 1x

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Description

Succulent peppercorn-crusted steak elevates dinner with French-inspired elegance, combining robust pepper notes and silky shallot soup. Rich flavors and expert techniques bring sophisticated comfort to your culinary experience, inviting you to savor each carefully crafted bite.

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Ingredients

Scale 1x2x3x

Protein:

• 4 4-ounces filet mignons or 2 (8-ounces) sirloin steaks, sliced in half
• 5 cups low-sodium beef broth

Spices and Herbs:

• 3 tablespoons whole black peppercorns
• 2 thyme sprigs
• 1 tablespoon chopped thyme leaves
• 3 cloves garlic, finely chopped
• Kosher salt

Liquid and Additional Ingredients:

• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 4 tablespoons (1/2 stick) butter
• 1/4 cup cognac or brandy
• 1/4 cup all-purpose flour
• 1 1/2 pounds waxy baby potatoes, quartered
• 1 cup heavy cream
• 2 tablespoons Worcestershire sauce
• 2 large shallots (1 finely chopped, 1 sliced into rings)

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Instructions

1. Crush peppercorns into a coarse mixture, then meticulously coat the steaks with salt and ground peppercorns, pressing firmly to ensure thorough coverage.
2. Ignite a Dutch oven with oil, searing steaks until a rich golden-brown develops on both surfaces. Introduce butter and thyme sprigs, cooking until the internal temperature precisely reaches 135°F for medium-rare. Allow steaks to rest momentarily before carefully cubing. Preserve the flavorful cooking remnants.
3. Utilize the reserved cooking fat to gently sweat chopped shallots, minced garlic, and thyme until fragrant. Sprinkle flour, stirring continuously for one minute, then deglaze with cognac. Slowly incorporate beef broth, whisking to create a smooth foundation.
4. Introduce diced potatoes into the simmering broth, allowing them to tenderize and absorb the rich flavors until easily pierced with a fork.
5. Enrich the soup with heavy cream and Worcestershire sauce, gently heating to meld the ingredients without boiling.
6. Meanwhile, heat oil in a separate skillet and transform sliced shallots into crispy, golden garnishes. Transfer to paper towels and delicately season with salt for a crunchy textural contrast.

Notes

• Select whole peppercorns for grinding to ensure maximum flavor and robust, fresh taste when crushing just before seasoning the steak.
• Press peppercorns firmly into the meat’s surface to create a delicious crust that locks in juices and adds intense peppery notes.
• Choose a cast-iron skillet or heavy-bottomed pan for consistent heat distribution and achieving perfect caramelization on the steak’s exterior.
• Control cooking temperature carefully to maintain medium-rare doneness, using a meat thermometer for precise internal temperature tracking around 135°F.
• Swap heavy cream with coconut milk for a dairy-free version of the soup, maintaining creamy texture while accommodating dietary restrictions.
• Allow steak to rest after cooking to redistribute internal juices, ensuring maximum tenderness and preventing moisture loss when slicing.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 722 kcal
• Sugar: 3 g
• Sodium: 550 mg
• Fat: 54 g
• Saturated Fat: 18 g
• Unsaturated Fat: 32 g
• Trans Fat: 0.5 g
• Carbohydrates: 19 g
• Fiber: 2 g
• Protein: 41 g
• Cholesterol: 140 mg