Amount
Ingredient
Preparation



1
tablespoon
olive oil





1 1/4
pounds
beef, round steak

bottom, trimmed of fat and membrane



1/2
cup
brandy





2
cups
beef stock

defatted



2
tablespoons
mustard

coarse-grained



2
tablespoons
dijon mustard





1
each
bay leaf





4
each
shallots

peeled, thinly sliced



4
each
sundried tomatoes

not oil packed, cut into slivers



3
large
garlic cloves

peeled, thinly sliced



6
each
juniper berries





1
x
black pepper

freshly ground, to taste

 Preheat oven to 325 degrees.

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 immediately add 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, shallots, sun dried tomatoes, garlic, juniper berries and bay leaf and bring to a boil.

Return meat to the pan, cover tightly and place in the oven.

Bake, turning the meat every 3 minutes, for 1 1/2 to 2 hours, or until very tender.

Remove bay leaf and season the sauce with pepper.

Cut the meat into thin slices, arrange on platter and spoon the sauce over.

Serves 4.