Tesco Finest x W&H | Laid-back weekends | Platinum Article

at their finest

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It’s the marbling of the fat in a ribeye steak that gives it a beautiful flavour.

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Only the finest techniques and preparation are used to create Tesco Finest products. That’s why each Tesco Finest 35 Day Salt Dry Aged Aberdeen Angus Ribeye Steak has been salt dry aged on the bone for 14 days for a rich buttery flavour, and matured for 35 days in total for extra tenderness. And because it’s expertly cut by butchers, you know the quality of the meat is guaranteed.

We’ve teamed up with top chefs, Jean-Christophe Novelli and Shelina Permalloo, to see how they would create the ultimate version with Tesco Finest products – one that’ll be worth waiting the whole week for. Whether you’re a keen chef or a casual cook, anyone can whip up a perfectly cooked steak and chips as a weekend treat – no pro skills required. This Ribeye Steak with Chips and Cheat's Béarnaise has the added bonus of a classic sauce made easy, along with the rich, succulent flavours of Tesco Finest 35 Day Salt Dry Aged Aberdeen Angus Ribeye Steak and moreish Tesco Finest Triple Cooked Chips. It’s the ideal hearty meal to come home to after a bracing autumnal walk, especially when washed down with a glass of Tesco Finest Margaux. This gorgeous red is made by the prestigious Château Boyd Cantenac, in Bordeaux's iconic Margaux region. Using exceptional grapes, this wine is full bodied with ripe and complex notes of black fruit, cherries, spices and a slightly toasted finish - the perfect accompaniment to steak!

Weekends

Elevate your weekend dishes effortlessly with Tesco Finest

here’s already a lot to like about weekends – lazy lie-ins, spending time with friends and family, watching your favourite cooking shows. It’s when we kick back, take a breath and enjoy the finer things in life – one of which is, of course, comfort food. These hearty dishes have the

power to take your weekend experience up a level, so getting them just right is key. For the ultimate comforting meal, there’s nothing quite like steak and chips – done right, with Tesco Finest products, it can elevate a humble plate of food into something of an art form. Proper thick-cut chips, tender, fat-marbled, butcher-cut steak and a fuss-free Béarnaise sauce will do wonders for both your repertoire and your tastebuds.

COMMERCIAL EDITOR: James Williams Group food director: Jen Bedloe art Director: tom Chase PHOTOGRAPHY: Sean Calitz COMMERCIAL Writer: Henry Tolley Food STYLISTs: Jen Bedloe, Silvana Franco and Natalie Garforth Food styling Assistants: Nicola Roberts and Rose Fook Prop Stylists: Fiona de Lys and Lauren Miller Hair and make-up: Jimena Lemck Producers: Hannah Allden and Dan Gould ProJECT Manager: Lucy King LOCATIONs: Future Test Kitchen and Divall, Streatham, London

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Make your everyday taste better with Tesco Finest. Discover the range here.

Method

Cook the chips according to pack instructions. Meanwhile, heat a pan over a high heat until smoking hot. Lightly oil the steaks and season to taste. Cook the steaks for 2-3 mins on each side for medium-rare, adding the garlic and thyme for the last minute. If you like your steak more well done, cook for another 2-3 mins, or until cooked to your liking. Then remove from the pan and set aside to rest for 5 minutes. (Top tip from Jean-Christophe Novelli: cover your steak with a lid for the first few minutes of cooking to draw the tasty fat out of the meat and into the pan to caramelise.) Mix the Béarnaise ingredients in a small bowl until combined. Season to taste with salt and pepper. Serve the steaks with the cheat’s Béarnaise, chips and a dressed green salad.

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Method

A fabulous steak is easy to cook and really hits the spot with crispy chips and our easy sauce. 400g pack Tesco Finest Triple Cooked Chips 2x Tesco Finest 35 Day Salt Dry Aged Aberdeen Angus Ribeye Steaks Oil for brushing Salad leaves for serving 1 smashed clove of garlic 2 sprigs of thyme Dressed salad leaves, to serve For the cheat’s Béarnaise: 50g full-fat mayonnaise 1 tbsp Dijon mustard 1 tsp hot English mustard Zest and juice 1 small lemon 2 tbsp fresh tarragon leaves, roughly chopped

Prep 10 mins

Serves 2

Cook 30 mins

Ingredients

Ribeye steak with chips and cheat’s Béarnaise

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When you press your finger into the Tesco Finest Ribeye, even through the packaging, its softness tells you it will be tender.

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Tesco Finest 35 Day Salt Dry Aged Aberdeen Angus Ribeye Steak Only the finest cuts are salt dry aged and 35-day matured to give a rich buttery flavour and extra tenderness.

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Ingredients

Jean-Christophe Novelli, multi-Michelin star and 5/5 AA Rosette winning Chef

Shelina Permalloo, Celebrity Chef & Award-Winning Author

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Discover the range here.

Make your everyday taste better with Tesco Finest.

Tesco Finest helps you maximise the flavour in trusted recipes. Once you’ve added ingredients and dishes like this one to your repertoire, there’ll be no going back. See for yourself with this mouthwatering Cavolo nero orzotto – it’s a fuss-free take on risotto made with Tesco Finest Orzo Pasta. Only the finest expertise goes into rolling, dying and shaping Tesco Finest pasta for the perfect texture – and it's made by the Di Martino family, who have been the masters of pasta since 1912, over 100 years! And if that wasn’t authentic enough, their pasta hails from the widely recognised historical home of Italian pasta: Gragnano, in the Campania region. Created using 100% Italian Durum Wheat and pure local spring water, Tesco Finest Orzo Pasta is pushed through bronze dies, or plates, to give it the perfect coarser texture to help sauce cling to it. Together with the Tesco Finest Cavolo Nero, that’s sweeter and more rounded in flavour than traditional kale, it helps the many flavours in this orzotto sing. In just half an hour you can whip up a nutritious, satisfying dish that’s great to come home to during the week, and the perfect antidote to the chilly, blustery weather outside. Plus, as it serves six, this recipe makes enough for a few lunches if you keep the leftover portions in the fridge. Even though there are only a handful of ingredients, using Tesco Finest products means that the individual flavours are more than enough to transport you to the hills of southern Italy.

Pan-fried to perfection

One-pan perfection

Method

Heat 1tbsp oil in a medium casserole and fry the onion, carrots, garlic, thyme, plus a grind of black pepper, over a medium heat until softened – about 5 mins. Turn up the heat, add the orzo then fry, stirring, for a further 2 mins. Add half the stock. Bring up to a simmer then cook for 10 mins, adding more stock a splash at a time, as the pasta cooks, to create a velvety texture. Stir in the lemon juice, lemon zest and cavolo nero, and cook for a few minutes. Stir in the Parmesan to serve and garnish with some torn basil leaves

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Method

Ingredients

Prep 10 mins

Serves 2

Cook 30 mins

Ingredients

Ribeye steak with chips and cheat’s Béarnaise

Jean-Christophe Novelli, multi-Michelin star and 5/5 AA Rosette winning Chef

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If you like, you can blanche your Cavolo Nero separately and add at the end to keep the colours as rich as possible.

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Elevate your weekend dishes effortlessly with Tesco Finest

The Finest

Make Every day

tantalise your tastebuds can fall to the bottom of your to-do list, seeming like too much time and effort to get everything prepped and bubbling away. But what if you could turn your everyday meals into delicious dishes, without slaving over a stove? Start with the right ingredients and you can do exactly that – and the Tesco Finest range is the perfect choice.

ometimes it feels like there just aren’t enough hours in the day to get everything done. Making a meal to

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Melt in the mouth