When I make this, the whole place smells incredible. It's a big hit with my friends and family!

Steak au poivre soup beautifully marries the rich, peppery flavors of classic French steak au poivre with the comforting essence of a hearty soup. Originating in French cuisine, steak au poivre typically features a steak seasoned with cracked peppercorns and served with a creamy pan sauce. This soup variation brings those gourmet elements together in a one-pot wonder that's perfect for chilly Midwestern nights. Ideal for anyone looking to impress guests or simply indulge in a gourmet meal at home, this dish offers an elevated yet comforting experience.

This flavorful soup pairs wonderfully with a fresh baguette or some crusty bread that can soak up the delicious broth. A light green salad with a tangy vinaigrette would also complement the richness of the soup beautifully. For a full-fledged gourmet experience, consider a side of creamy mashed potatoes or roasted root vegetables.

Servings: 4-6

2 tablespoons olive oil
1 pound steak (such as ribeye or sirloin), cubed
1 large onion, finely chopped
2 cloves garlic, minced
1 cup mushrooms, sliced
1 tablespoon black peppercorns, coarsely cracked
1/2 cup brandy or cognac
4 cups beef broth
1 cup heavy cream
1 tablespoon Dijon mustard
Salt to taste
Fresh parsley for garnish

Heat the olive oil in a large pot over medium-high heat. Add the cubed steak, searing on all sides until browned. Remove the steak and set it aside.

In the same pot, add the chopped onion, garlic, and mushrooms. Sauté until the onions are translucent and the mushrooms are tender.

Stir in the cracked black peppercorns and cook for another 1-2 minutes until they're fragrant.

Carefully pour in the brandy or cognac to deglaze the pot, scraping up all the browned bits from the bottom. Let it simmer for about 2 minutes to reduce slightly.

Add the beef broth and bring the soup to a gentle boil. Reduce the heat and let it simmer for 15-20 minutes.

Stir in the heavy cream and Dijon mustard, and then add the seared steak back into the pot. Simmer for another 5-10 minutes until the steak is cooked to your desired doneness.

Season with salt to taste and garnish with fresh parsley before serving.

For a lower calorie version, you can substitute the heavy cream with half-and-half or a milk alternative like almond or cashew milk. If you prefer a vegetarian version, replace the steak with hearty vegetables such as potatoes or carrots, and use vegetable broth instead of beef broth. For an extra kick, you can add a dash of hot sauce or a sprinkle of cayenne pepper. And if brandy or cognac isn't available, a good quality white wine can be used as a substitute.