Ingredients: For 4 persons - 4 slabs of beef of 150 g - 50 g of butter - salt and pepper - 2 shallots - 1 dl of genever - 2 dl of beef stock - 2 teaspoons of Sirop de Liège - thyme and bay.

Chop the shallots, render them in 25 g of butter, salt and pepper, with thyme and bay, cook for 10 minutes covered.

Brown the pieces of beef with the rest of the butter, add salt and pepper, then put the meat on a plate.

Caramelise the meat juices in the pan and deglaze with the genever.

Reduce by 2/3rds, add the fond and reduce again by one-half, add the Sirop de Liège, adjust the seasoning and add the shallots.

Put the meat in the oven at 200°C for several minutes, place on a very hot plate and surround with sauce.

Accompany with vegetables and fried potatoes.

If your butcher can get you beef flank steak, the recipe will be all the more tasty.

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