Prep 30 mins
Cook 2 hrs
I came up with this a few years ago when I was haveing some friends over for dinner, drinks and a cigar. I needed something elagent for the dinner but still able to stand up to the rest of the nights events. this fit the bill well. I served it with boiled new potatos and onions that I brased in brandy.
- 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
- Preheat oven to 325 F.
- In a Dutch oven or deep skillet, heat oil over medium heat.
- Add meat and brown on all sides.
- Transfer to a plate lined with paper towels and drain off all the fat in the pan.
- Return the pan to the heat and deglaze immediately with the brandy, stirring to scrape up any browned bits in the bottom.
- Cook until the brandy is reduced to a syrupy glaze.
- Stir in stock, mustards, honey, shallots, sun dried tomatoes, garlic, juniper berries, and bay leaf and bring to a boil.
- Return the meat to the pan, cover tightly and place in the oven.
- Bake, turning the meat every 30 min, for 1 1/2 2 hours, or until very tender.
- Remove bay leaf and season the sauce with pepper.
- Cut the meat into thin slices, arrange on a platter, and spoon the sauce over.