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.
Ingredients
Scale
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)
Instructions
- Crush peppercorns into a coarse mixture, then meticulously coat the steaks with salt and ground peppercorns, pressing firmly to ensure thorough coverage.
- 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.
- 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.
- Introduce diced potatoes into the simmering broth, allowing them to tenderize and absorb the rich flavors until easily pierced with a fork.
- Enrich the soup with heavy cream and Worcestershire sauce, gently heating to meld the ingredients without boiling.
- 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