1 tbsp olive oil
1 1/4 lb bottom round steak trimmed of fat and membrane
1/2 cup brandy
2 cup beef stock
2 tbsp coarse grained mustard
2 tbsp Dijon mustard
4 Shallots peeled, thinly sliced
4 sun dried tomatoes (not oil packed) cut into slivers
3 lg garlic cloves peeled thinly sliced
6 juniper berries
1 bay leaf
Black pepper to taste

Preheat oven to 325 F.
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 pat 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 the meat to the pan, cover tightly and place in the oven. Bake, turning the meat every 30 min, for 1 1/2 2 hours, or until 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.