salt and pepper
Method
1.
Place the beef in a large bowl and add all the marinade
ingredients. Cover and marinade for at least 8 hours or
preferably over night.
2.
Drain off the liquid from the marinade and reserve. Remove
the peppercorns, onions and garlic. Separate vegetables
from the meat. Dry the meat thoroughly on kitchen paper.
3.
Heat heavy based saucepan. Add the butter and oil, then
tip in the beef. Cook over a high heat until sealed all
over, then remove from the pan and keep warm.
4.
Now cook the lardons for 3-4 minutes until golden. Add
the shallots and cook until they just begin to soften,
stir in all the marinade vegetables, and cook for a further
3-4 minutes until sealed.
5.
Return the meat to the pan and season generously with
salt and pepper and stir in the mustard until all the
ingredients are coated generously. Pour in the reserved
marinade liquid and bring to a gentle bubble.
6.
Cover with a lid and cook for 1 ½ - 2 hours when
the sauce should be thick and the meat tender, you may
need to add a little water half way through the cooking
process.
Serve with mash potato
Recipe from Merrilees Parker
