Rundsvlees met bier en peper

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Snijd fijne en lange sneetjes rundsvlees met een dikte van 1/2 cm en laat
die in een braadpan met platte bodem bruinen, met tussen elke snede een
laagje uienfondue en fijngesneden worteltjes.
Begiet alles met Rodenbachbier en bruine jus en voeg zout, peper, tijm,
laurier en geplette look toe.
Laat het vlees afgedekt in de oven braden.
Ontvet het gerecht als het gaar is en dien het in de braadpan op.