"Life is a splendid gift" - my main course recipe for Great British Menu 2018

Dan Fletcher

Dan Fletcher

16th August 2018
Dan Fletcher

"Life is a splendid gift" - my main course recipe for Great British Menu 2018

My main course was a tribute to Florence Nightingale and all of the nursing staff in the NHS.


  • 800g centre cut beef fillet
  • 60g butter
  • 1 sprig of thyme
  • 2 cloves of garlic
  • Beer & Onion Glaze:
  • 1kg white onions
  • 200ml Yorkshire ale
  • 100g light brown sugar
  • 60ml sherry vinegar
  • 2g chilli flakes
  • 100g butter
  • 2g gelespressa
  • Mixed Grain Crust:
  • 100g wild rice
  • 80g sunflower seeds
  • 150g sourdough breadcrumbs
  • 80g pumpkin seeds
  • 50g sesame seeds
  • 25g kasha buckwheat
  • 2 sprigs of thyme
  • 100g butter
  • Beef sauce:
  • 2.5l true foods beef stock
  • 2.5l true foods veal stock
  • 2kg diced beef
  • 500g button mushrooms
  • 50ml sherry vinegar
  • 500ml red wine
  • 300ml port
  • 500g shallots
  • 2 sprigs thyme
  • 1 head garlic
  • Salsify:
  • 3 large sticks salsify
  • 50g horseradish
  • 150g white wine
  • 50g white wine vinegar
  • 200g double cream
  • 1 sprig of thyme
  • 1 bay leaf
  • Vegetable garnish:
  • 4 baby yellow beetroots
  • 1 blue meat radish
  • 1 black radish
  • 1 red meat radish
  • 4 extra large tokyo turnips
  • 4 baby turnips
  • 250ml chardonnay vinegar
  • 500ml golden chicken stock


Large and medium pan on
Prepare items for sauce
Add diced beef to heated large pan
Prepare items for beer and onion glaze
Put beer and onion glaze ingredients in heated medium pan
Put pan of oil on
Put crust ingredients in oven – set timer
Put sourdough breadcrumbs on
Put vinegar on to reduce for salsify
Add shallots and mushrooms to sauce
Add vinegar and alcohol to sauce
Prepare baby beetroots – vacuum pack, cook in 100 degree steamer – set timer
Prepare Tokyo turnips, vacuum pack, cook in 100 degree steamer – set timer
Add stock to sauce
Prepare salsify and leave in ascorbic acid
Deep fry rice
Prepare remaining vegetable garnish
Add sugar and vinegar to onion glaze
Add ale to onion glaze
Pass sauce and reduce
Blanche salsify
Cook beef
Prepare cooked turnips and beetroots
Chop beef crust
Blitz onion glaze
Dress plates and serve

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