Ingredients:
• For the Steak:
• 1 pound sirloin steak, cut into bite-sized pieces
• 2 tablespoons black peppercorns, coarsely crushed
• 1 tablespoon olive oil
• Salt to taste
• For the Soup:
• 2 tablespoons butter
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 tablespoon flour
• 4 cups beef broth
• 1 cup heavy cream
• 1/4 cup brandy or cognac (optional)
• 1 teaspoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Steak:
• Season the steak pieces with salt.
• Press the crushed black peppercorns onto all sides of the steak pieces.
• Heat the olive oil in a large skillet over medium-high heat.
• Add the steak pieces and sear them for about 2-3 minutes on each side until they are browned but still rare inside. Remove from the skillet and set aside.
2. Make the Soup Base:
• In a large pot or Dutch oven, melt the butter over medium heat.
• Add the chopped onion and cook until softened, about 5 minutes.
• Add the minced garlic and sliced mushrooms, and cook for another 3-4 minutes until the mushrooms are tender.
• Stir in the flour and cook for about 1 minute, stirring constantly.
3. Add the Liquids:
• Slowly pour in the beef broth while stirring to avoid lumps.
• Add the heavy cream, brandy (if using), Dijon mustard, and Worcestershire sauce.
• Bring the mixture to a simmer and cook for about 10 minutes, allowing the flavors to meld and the soup to thicken slightly.
4. Combine and Heat:
• Add the seared steak pieces to the soup and cook for an additional 5 minutes or until the steak is cooked to your desired level of doneness.
• Taste and adjust seasoning with salt and pepper as needed.
5. Serve:
• Ladle the soup into bowls and garnish with chopped fresh parsley.
• Serve hot with crusty bread or your favorite side.
Enjoy your rich and flavorful Steak Au Poivre Soup!