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6 Steaks – up to 8; 8 to 10
-oz. each
3 qt Beef stock
1/4 lb Bacon
1 c Carrots; diced
1 c Celery; diced
1 c Onions; diced
1/2 c White wine
4 oz Butter
3/4 c Flour
3 3/4 qt Beef stock
1 lg Bay leaf
1 c Tomato puree
1/2 c Cognac
10 Peppercorns
Marinate steaks overnight in brandy or cognac.
Make beef stock from bones.
In a saute pan cook bacon, carrots, celery and onions until soft. Drain off
fat and deglaze the pan with wine.
Make a roux with butter and flour in a large pot. Put vegetables and pan
juices into pot with 2 1/4 quarts beef stock and bay leaf. Boil briskly 4
to 5 minutes, reduce heat and simmer 2 1/2 hours.
Strain and put stock back in pot and add the additional stock and tomato
puree. Simmer 1 hour.
Add cognac and peppercorns and simmer 10 minutes.
Press steaks into pan of cracked pepper and broil. Cover with sauce and
serve.
Yields
1 Servings
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