Steak Au Poivre Soup

Elements:

3 tbsp. complete 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 massive 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 child potatoes, quartered
1 c. heavy cream
2 tbsp. Worcestershire sauce

Instructions:

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