There’s something about dandelion & burdock that instantly takes me back.
Long before it ever made its way into a pan sauce, it was the bottle you’d spot in the crate on the doorstep—delivered by the milkman, glass clinking early in the morning. Slightly old-fashioned even then, but unmistakable.

I’ve always had a bit of a connection to it too. My parents met working at the R. White’s factory in Croydon, so drinks like that were just… around. Familiar. Part of the background.

This dish takes that nostalgic flavour thanks to the amazing cordials from Mr Fitzpatricks which gives it a proper tune-up—turning it into a rich, glossy glacé that works beautifully with a perfectly cooked steak.

Paired with silky potato purée, smoky charred spring onions, and sharp pickled shallots (with an optional rhubarb & rosehip twist), it’s a plate that balances indulgence with freshness—and a bit of personal history too.

---

Ingredients (Serves 2)

Steak & Glacé

• 2 ribeye or sirloin steaks
• 120ml beef stock
• 40ml dandelion & burdock cordial
• 1 shallot, finely chopped
• 1 garlic clove, lightly crushed
• 1 sprig fresh thyme
• 20–30g cold butter
• Splash of red wine vinegar
• Salt & black pepper
• Olive oil

---

Silk Potato Purée

• 500g Maris Piper or King Edward potatoes
• 50ml double cream
• 120g unsalted butter (cubed, cold)
• Salt

---

Charred Spring Onions

• 1 bunch spring onions
• Olive oil
• Salt
• Squeeze of lemon

---

Pickled Shallots (with optional twist)

• 1 banana shallot, finely sliced
• 2 tbsp red wine vinegar
• 1 tsp sugar
• Pinch of salt

Optional upgrade:

• 1–2 tsp rhubarb & rosehip cordial also from Fentimans

---

Method

1. Prepare the Pickled Shallots

Combine sliced shallots with red wine vinegar, sugar, and salt.

If using the optional twist, add 1–2 teaspoons of rhubarb & rosehip cordial and slightly reduce the sugar.

Mix well and leave to pickle for at least 20–30 minutes until lightly sharp and vibrant.

---

2. Make the Silk Potato Purée

Peel and evenly chop the potatoes. Place into cold salted water and bring to a boil.

Cook until completely tender (Approx 20 mins), then drain thoroughly and allow to steam dry.

Pass through a potato ricer or mash until smooth. Fold in:

• Cold butter
• Warm cream

Season well with salt.

For a restaurant-quality finish, I always then pass through a fine sieve. The purée should then be silky and smooth.

---

3. Char the Spring Onions

Trim and lightly oil the spring onions.

Cook in a very hot pan or griddle:

• Allow them to blister and char deeply
• Turn briefly to cook through while keeping some bite

Finish with salt and a small squeeze of lemon juice.

---

4. Cook the Steak

Season generously with salt.

Heat a pan until very hot, add oil, and sear:

• 2–3 minutes per side (depending on thickness and preference)
• Add butter, garlic, and thyme towards the end
• Baste well

Rest for at least 5 minutes before slicing.

---

5. Make the Dandelion & Burdock Glacé

In the same pan:

• Deglaze with beef stock and dandelion & burdock cordial
• Add thyme and black pepper

Reduce until glossy and slightly thickened.

Finish with:

• Cold butter, whisked in
• A small splash of vinegar to balance

Taste and adjust—the sauce should be rich, savoury, and lightly sweet.

---

---

Wine Pairing

For this dish, I went with the Morrisons The Best Gran Montaña Reserve Malbec, and it’s a brilliant pairing.

This style of Malbec brings:

• Dark fruit flavours like plum, damson and blackberry
• A touch of spice and gentle oak
• Enough acidity to cut through richness without feeling sharp

That combination works perfectly here. The fruit complements the slight sweetness of the dandelion & burdock glacé, while the tannins and structure stand up to the richness of the steak and buttery potato purée. There’s also a subtle herbal edge in the wine that quietly echoes the botanical notes in the sauce, tying everything together.

It’s one of those pairings where nothing fights—everything just lines up.

---

Tips for the Best Results

• Rest your steak properly to keep it juicy
• Balance the glacé—don’t let it become too sweet
• Use good-quality stock for depth
• Keep the pickled shallots sharp to cut through the richness

---

Final Thoughts

This dish is a bit of a bridge between past and present—taking something nostalgic and familiar and turning it into something refined and unexpected.

It’s proof that great cooking doesn’t always need rare ingredients—sometimes it just needs a fresh way of looking at something you’ve known your whole life. Let me know your thoughts, and if you enjoyed this recipe, don’t forget to check out some of the others on the site