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.

Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail. Com>