Title: Pepper Steak Pier 11 (Oregon)
Categories: Restaurant, Beef
Yield: 1 Servings

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.

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