Season steak with salt and press crushed peppercorns onto both sides.
Heat oil in a Dutch oven and sear steak 3 minutes per side. Add butter and thyme, baste, then remove and rest.
Wipe out burnt bits, return fat to pot, and cook onions, carrots, mushrooms, and shallots 6–8 minutes.
P id=”instruction-step-4″>4. Add garlic and thyme; cook 1 minute. Add flour and cook 2 minutes.
P id=”instruction-step-5″>5. Deglaze with ½ cup broth, then whisk in remaining broth. Add potatoes and simmer 15 minutes. <
Id=”instruction-step-6″>6. Stir in cream and Worcestershire; simmer 5 minutes. <
Id=”instruction-step-7″>7. Fry shallots in oil until golden and crisp; drain and salt. <
Id=”instruction-step-8″>8. Slice rested steak, ladle soup into bowls, add steak and crispy shallots.
