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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1 1/4 lb Bottom round steak Trimmed of fat and membrane
- 1/2 c. Brandy
- 2 c. Beef stock
- 2 Tbsp. Coarse-grained mustard
- 2 Tbsp. Dijon mustard
- 4 x Shallots, peeled Thinly sliced
- 4 x Sun-dry tomatoes (not oil-packed) Cut into slivers
- 3 lrg Garlic clove(s) Peeled, thinly sliced
- 6 x Juniper berries
- 1 x Bay leaf Black pepper to taste
Direcciones
- Preheat oven to 325 F.
- In a Dutch oven or possibly deep skillet, heat oil over medium heat. Add in meat and brown on all sides. Transfer to a plate lined with paper towels and drain off all the pat in the pan. Return the pan to the heat and immediately add in brandy, stirring to scrape up any browned bits in the bottom. Cook till the brandy is reduced to a syrupy glaze. Stir in stock, mustards, shallots, sun-dry 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 minutes, for 1 1/2-2 hrs, or possibly till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 4 servings | |
| Calories 382 | |
| Calories from Fat 181 | 47% |
| Total Fat 20.11g | 25% |
| Saturated Fat 6.96g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 597mg | 25% |
| Potassium 604mg | 17% |
| Total Carbs 2.31g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.82g | 1% |
| Protein 30.81g | 49% |
