Beef With Brandy And Mustard Recipe

Name: Beef With Brandy And Mustard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 1/4 lbs bottom round steaks, trimmed of fat and membrane, 2/3 cup brandy, 2 cups beef stock, and more.

Yes, Beef With Brandy And Mustard falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef With Brandy And Mustard

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