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
Directions:
Grind peppercorns coarsely. Season steaks with salt and crushed peppercorns, pressing them into the meat.
Heat 2 tbsp. oil in a Dutch oven. Cook steaks until browned, add butter and thyme sprigs, and cook until the thermometer reads 135°F. Rest steaks and reserve fat.
Cook chopped shallot, garlic, and chopped thyme in reserved fat. Add flour, then cognac, and slowly whisk in broth. Add potatoes and simmer until tender. Stir in cream and Worcestershire sauce.
Fry sliced shallots in 1/2 cup oil until golden. Drain on paper towels and season with salt.
Divide soup among bowls, top with steak cubes and fried shallots.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 60 minutes | Kcal: 650 | Servings: 4
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