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. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams Recipe by: Pier 11 Feed Store, Astoria, Oregon