Yield: 1 Servings
Measure | Ingredient |
---|---|
6 \N | Steaks - up to 8; 8 to 10 oz. each |
3 quarts | Beef stock |
¼ pounds | Bacon |
1 cup | Carrots; diced |
1 cup | Celery; diced |
1 cup | Onions; diced |
½ cup | White wine |
4 ounces | Butter |
¾ cup | Flour |
3¾ quart | Beef stock |
1 large | Bay leaf |
1 cup | Tomato puree |
½ cup | Cognac |
10 \N | 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 2¼ quarts beef stock and bay leaf. Boil briskly 4 to 5 minutes, reduce heat and simmer 2 ½ 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.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Pier 11 Feed Store, Astoria, Oregon