Beef With Brandy And Mustard

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 1/4 lbs bottom round steaks, trimmed of fat and membrane
• 2/3 cup brandy
• 2 cups beef stock
• 3 tablespoons coarse grainy mustard
• 3 tablespoons dijon mustard
• 1 tablespoon honey
• 4 shallots, peeled thinly sliced
• 4 sun-dried tomatoes, cut into slivers (not oil packed)
• 3 cloves garlic, peeled thinly sliced
• 6 juniper berries
• 1 bay leaf
• black pepper

Recipe

• 1 preheat oven to 325 f.
• 2 in a dutch oven or deep skillet, heat oil over medium heat.
• 3 add meat and brown on all sides.
• 4 transfer to a plate lined with paper towels and drain off all the fat in the pan.
• 5 return the pan to the heat and deglaze immediately with the brandy, stirring to scrape up any browned bits in the bottom.
• 6 cook until the brandy is reduced to a syrupy glaze.
• 7 stir in stock, mustards, honey, shallots, sun dried tomatoes, garlic, juniper berries, and bay leaf and bring to a boil.
• 8 return the meat to the pan, cover tightly and place in the oven.
• 9 bake, turning the meat every 30 min, for 1 1/2 2 hours, or until very tender.
• 10 remove bay leaf and season the sauce with pepper.
• 11 cut the meat into thin slices, arrange on a platter, and spoon the sauce over.