TESCO FINEST STEAK

When filming wrapped in Malta on the new TV drama The Good Ship Murder, Catherine Tyldesley and the rest of the cast were asked where they’d like to celebrate – they chose an Argentinian steakhouse. “I went upmarket and ordered a piece of fillet, but they brought me out what looked like half a cow,” she laughs. “I mean, I love a steak but it was ridiculous. Utterly delicious, though.” Days later, by pure coincidence, Catherine was asked if she would like to help promote the Tesco Finest range of British steak. She didn’t need to think twice about it. “We absolutely love a good steak in our house,” she says. “When I was growing up, being taken to the local steakhouse was a birthday treat.

Actor and presenter Catherine Tyldesley on the joys of cooking with prime cuts

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Raising the steaks Catherine Tyldesley says it’s good to know that Tesco Finest steak is sourced from UK farms

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‘Steak is such a versatile ingredient. You can present it in so many ways’

Find extra tender 30-day matured Tesco Finest steaks in store and online

To sirloin with

Brussels sprouts aren’t just for Christmas – their punchy flavour, satisfying crunch and all-round goodness transform this gorgeous beef stir-fry. And it’s a great way to make the most of leftovers.

Thai beef and sprouts stir-fry with salt and pepper cashews

Way to beef it up Cutting steak into thin strips makes the meat more tender and your money go further

The recipe that Catherine has chosen for The Times is Thai beef and sprouts stir-fry with salt and pepper cashews. “For me, this is a dish that’s wonderfully colourful, sweet, spicy, tasty and really nutritious,” she says. “People might recoil at the sprouts because of bitter, overcooked mush from Christmases of yore, but I love them. Just dice them up or use the outer leaves. Nuts add a nice crunch and mean you’ve got even more protein along with the steak.” What did she learn about handling steak from chef Tristan Welch, her mentor on Cooking With the Stars? “If you’re cooking it as a full steak, look at the fat – the marbling – and use plenty of butter,” she says. “I wouldn’t have done that before. And if it’s been in the fridge, leave it out for a little bit before cooking. Let it come up to room temperature. To be honest, it’s hard to mess up a steak – that’s the beauty of it.” However you like to cook it, steak should not be a rare dish.

Production company: Shutterstock Studios UK. Photography: Lucy Richards. Props and food styling: Rosie French

“I love good food. I’m very into natural produce, knowing where it’s sourced and supporting our farming industry. We have friends who are dairy farmers and they work so hard, so to know that Tesco uses UK farms is a really good thing.” The great thing about Tesco Finest 30-day matured steak is that Catherine can recreate that memorable steakhouse experience at home any time she chooses, whether it’s with another slice of lean and luxurious fillet that melts in the mouth, a beautifully marbled piece of ribeye that packs a rich punch or a succulent slice of sirloin. Born in Salford, Catherine is best known for her acting work – in Coronation Street (from 2011 to 2018), BBC sitcom Scarborough and dramas such as ITV’s Viewpoint. She’s also been a contestant on Strictly Come Dancing and has a useful sideline thanks to her passion for food. She competed on ITV’s Cooking With the Stars in 2021, which followed on from presenting regular culinary slots on Lorraine Kelly’s morning show on ITV. Catherine also contributes recipes to Brood, an online magazine for entrepreneurial mums and dads.

Actor, cook, TV presenter… Catherine Tyldesley juggles many roles, but the ones that are most important to her are being mother to Alfie and Iris, and wife to husband Tom. When she’s not away filming, cooking for her family is when she’s happiest – and a good steak is often part of the repertoire. “The thing about steak is that it’s so versatile as an ingredient. You can present it in so many ways,” she says. “You don’t need loads and you can choose the right cut for your recipe and budget. “It’s not like we eat it every day but it definitely plays a role in the dishes I like to cook. We’ll eat it any which way: steak and chips using a nice bit of ribeye is heaven on a plate for me; or a lean sirloin steak salad. My husband cooks pretty well – he does a great steak and ale pie.” Tom, a photographer, lived in Australia for some time, while Catherine spent her early years in Tasmania. It’s not a surprise, then, to find that their barbecue plays a central role too.

“We use it all year round,” she reveals. “We’ve got a posh one with a smoker grill and it gives the meat such a lift. We even do the turkey in it at Christmas.” Not everyone has the fortitude to fire up the barbie in the middle of a UK winter, but there’s no shortage of ways to prepare and cook a steak, and you don’t need to blow the weekly budget to enjoy it. This is where the Tesco Finest range comes in. Its prime cuts, sourced from trusted British farms, are aged for at least 30 days and are special-occasion ready. They can work in any number of dishes. “One I keep coming back to is a stir-fry,” says Catherine. “It’s quick to make, nutritious and tasty. What makes it delicious is that the steak is cut into really thin strips so it’s extra tender. Two of the biggest constraints people face are time and money – a stir-fry ticks all the boxes. “You can pack it with lots of vegetables – they say ‘eat a rainbow’ – so I always put plenty of greens and red peppers in there. And to make it super-tasty, marinate the meat – overnight, if at all possible. I use chilli, honey, fresh ginger, soy and sometimes a bit of miso. Leave the chilli out if you want to, but I love spicy food.”

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“I’ve always enjoyed cooking. My parents are both very good cooks, so I grew up a foodie. I wanted to develop my skills, so I took on Cooking With the Stars and discovered that I was actually mediocre. Being mentored for the show by star chef Tristan Welch taught me so much. I’m still a really messy cook, mind.” Having two young children – Alfie, seven, and Iris, one – has also had an effect on her attitude to food. “Suddenly I found myself responsible for these two little humans and I wanted to do the best that I could for them, with food I could trust,” she says. “Eating properly can add years to your life, so I’m very focused on making sure my family eats a balanced and varied diet.” Today, great quality and the shared joy of sitting down to enjoy delicious home-cooked meals mean that steak plays a role in the family diet. “As I’m a busy working mum, steak’s a great dinner option for us. It’s so quick and so tasty,” Catherine says. The Good Ship Murder is due to screen on Channel 5 this September, and next month Catherine begins filming a new drama. But she is also keen to do more projects with a cookery theme. “I hope there’s still many more foodie adventures ahead because it’s something I’m passionate about on a lot of levels.”

‘When I was growing up, being taken to the local steakhouse was a birthday treat’

Cook up a storm Catherine contributes recipes to online magazine Brood

‘When cooking a full steak, look at the fat – the marbling – and use plenty of butter’

Cause a stir at the dinner table with…

FRESH KALE Delicious with plenty of butter

Thai beef and sprouts stir-fry “This is a dish I keep coming back to”

A FULL-BODIED RED Pair your steak with Tesco Finest Barossa Shiraz

CARROT AND CABBAGE SLAW “They say you should eat a rainbow”

SERVES 4

75g cashew nuts 2 tbsp vegetable oil ½ lime, zested and juiced 400g Tesco Finest British Rump Steak 450g Brussels sprouts, sliced 75g curly kale, chopped 1 carrot, skin peeled & discarded, the rest peeled into ribbons 1 red pepper, sliced

INGREDIENTS

1. Heat a large frying pan over a medium-high heat and add the nuts. Dry fry for 5-6 minutes, stirring until golden and toasted, then stir in 1 tsp of the oil with ½ tsp of black pepper, a pinch of sea salt and the lime zest. Tip it all out on to a chopping board, roughly chop and set aside. 2. Heat 2 tsp of the remaining oil in the frying pan and cook the steaks for 2-3 minutes on each side for medium-rare (an extra minute on each side for medium). Remove them from the pan and set aside to rest. 3. Add the remaining oil to the pan. Fry the sprouts for 3 minutes, stirring, then add the kale, carrot and pepper, and continue to cook for another 5 minutes. 4. Whisk all the dressing ingredients together. Thinly slice the steaks, then toss the beef with the vegetables and dressing. Divide between four plates and sprinkle with the chopped cashews to serve.

METHOD

For the dressing: 1 tbsp sweet chilli sauce 2cm piece of ginger, peeled and grated 1 garlic clove, finely chopped 1 red chilli, finely chopped 2 tbsp soy sauce

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To sirloin with

How do you like your steak done?

Jamie Robinson has some tips for cooking steak so it turns out right every time. “Always start with good-quality steak. Look for a deep-red colour, and nice marbling for a full, rich flavour. Long maturing concentrates and enhances the flavour even further. This Thai beef stir-fry dish uses one of the most accessible cuts, rump steak, which offers great value. It’s worked hard as a muscle, which means it’s less tender but it has brilliant flavour. A little love during the cooking process will help to get that juicy result. In general, it’s best served medium to medium rare, breaking down the fibres for the most tender outcome. Bring the steak out of the fridge and up to room temperature 30 minutes before cooking and get the pan really hot. Don’t overcook it, though this shouldn’t be an issue with a stir-fry.”

Jamie Robinson Tesco executive chef