|White pepper||1⁄2 Teaspoon|
|Worcestershire sauce||2 Teaspoon|
|Beef top round||1 1⁄2 Pound|
|Cayenne pepper||1⁄2 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Grated nutmeg||1 Pinch|
|Sour cream||1⁄4 Cup (4 tbs)|
Mix the salt, pepper, Worcestershire sauce and oil together.
Place the meat in a dish and pour over the oil mixture with the brandy and cayenne pepper.
Cover and marinate for 20 minutes.
Lift the meat from the marinade.
Place in a roasting pan and roast in a hot oven (425° F) for 20 minutes.
Meanwhile, peel and chop the carrot, chop the celery and onion.
Add the vegetables to the meat, dot with butter and sprinkle with nutmeg.
Roast for a further 30 minutes.
Place the meat on a serving dish and keep warm.
Add the marinade to the roasting pan and bring to the boil, scraping up the sediment.
Either push the sauce through a strainer or blend in the blender.
Reheat and mix in the sour cream.