“TO THIS DAY I maintain I won my husband over with steak
and chunky chips,” says Catherine Tyldesley as the Salford-born actress explains her love of cooking up good, honest British grub.
“It was at my house, on our third or fourth date, and I decided that I wanted to cook. Apparently I became more popular with him than I already was!”
The star, 39, has just filmed The Good Ship Murder – “a mystery that will have you hooked” – which is out in autumn, but she’s best known for her seven years as barmaid Eva in Coronation Street.
Find extra tender 30-day matured
Tesco Finest steaks in store and online
‘Most families turn to Tesco.
You know it’s a safe bet’
THE STEAKS ARE HIGH
Catherine Tyldesley reveals her secret cooking tips
Having left the cobbles in 2018, she’s in her element today, cooking a 30-day matured steak – with polenta and grilled veggies – from the Tesco Finest range, which allows the mum
of two to make restaurant-quality meals in her own kitchen.
Food is a passion Catherine shares with hubby Tom Pitfield, whom she married in 2016, a year after giving birth to son Alfie. Baby Iris arrived last year.
Catherine says a melt-in-your-mouth steak is not only the couple’s choice at home but eight-year-old Alfie’s too. “But we’re all quite different in our tastes. I love a good fillet cooked in garlic butter. Tom prefers a sirloin.
“Alfie likes any kind of steak, but his favourite tea is probably steak and chips with some broccoli.”
Catherine adds that quality was the key reason for partnering with Tesco. “When you have a young family, you want to give them quality produce that’s good value for money – which I think is why most families turn to Tesco. You know it’s a safe bet.”
Does she prefer to eat in or dine out? “I love cooking but my husband is a phenomenal cook,” she says. “He makes an amazing steak and ale pie. That said, it’s nice to eat out sometimes too.”
But would her favourite dish top the legendary Rovers hotpot? “Absolutely! Being at home in your slippers eating steak and chips is pretty unbeatable.”
STIR-FRIED GREENS
Broccoli, green beans and mangetout are packed with nutrients
SHARE
SERVES 2
INGREDIENTS
300g cherry tomatoes on the vine
200g asparagus, trimmed
1 tbsp olive oil
1 tsp mixed dried herbs
2 garlic cloves, gently crushed
2 Tesco Finest rump steaks
500ml chicken stock
75g dry polenta
20g Parmesan, grated
50g blue cheese, crumbled
Half a 30g pack fresh chives, chopped,
plus extra to garnish
METHOD
1. Preheat the grill to medium-high. Put the tomatoes and asparagus on a baking tray, drizzle over half the olive oil and add the herbs and garlic. Gently mix together and grill for 10 minutes.
2. Meanwhile, heat the remaining oil in a pan over a high heat until searing hot, then fry the steaks for 2-3 minutes each side for medium-rare, or 4-5 minutes each side for well done. Remove and set aside to rest for 5 minutes.
3. Bring the stock to the boil in a large pan and pour in the polenta. Cook on a low heat for 5 minutes, stirring constantly. Add in the Parmesan and blue cheese, then season. Once the cheese has melted, stir through the chives.
4. Serve the steak with the polenta and grilled vegetables, garnished with the extra chives.
Catherine’s showstopping sides (plus a tasty tipple)
GRILLED CORN
Serve with a knob of melted butter for a summer favourite
CHIANTI CLASSICO
This medium-bodied red wine
is a perfect partner for steak
Steak with Cheese and chive
polenta and GRILLed veG
This elegant, summery recipe is a perfect main course any night
of the week. It’s quick to make, leaving you more time to relax!
THE Steaks are HIGH
FIRST PORT OF CALL
Production company: Shutterstock Studios UK.
Photography: Lucy Richards. Props and food styling: Rosie French
