Beef With Brandy And Mustard

• 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

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.

olive oil, membrane, brandy, beef stock, coarse grainy mustard, mustard, honey, shallots, tomatoes, garlic, berries, bay leaf, black pepper

Taken from www.food.com/recipe/beef-with-brandy-and-mustard-74585 (may not work)