Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.