1 tb Olive oil

1 1/4 lb Bottom round steak, trimmed

of fat and membrane 1/2 c Brandy

2 c Defatted beef stock

2 tb Coarse grained mustard

2 tb Provence style or Dijon

mustard 1 Bay leaf

4 Shallots, peeled and thinly

sliced 4 Sun dried tomatoes (not oil

packed), cut into slivers 3 lg Garlic cloves, peeled and

thinly sliced 6 Juniper berries

Freshly ground black pepper 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 30 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. Calories: 350 per serving; Protein: 38 grams; Fat: 8 grams; Carbohydrate: 14 grams; Sodium: 679 milligrams; Cholesterol: 90 milligrams.