New

Tesco Finest Chef's Collection Porcini Stuffed Beef Flat Iron 780G

£15.00

£19.23/kg

Highlights

  • With a Peperonata Sauce and Pine Nut Pesto
  • Made with British Beef
  • Cooks in 55 Mins
  • We've Done the Hard Work for You - Curated by Our Chefs

Description

Slow cooked beef with a porcini and Parmigiano Reggiano cheese stuffing, with sachets of peperonata red pepper sauce and a pine nut pesto.For more information about our strict welfare and quality standards visit tescoplc.comHand butchered beef featherblade layered with a rich porcini and Parmigiano Reggiano stuffing. Slow cooked for 6 hours for succulence and served with a roasted red pepper peperonata sauce and a vibrant pine nut pesto. Our Finest Chef's Collection has been skilfully developed by our chefs to bring you delicious, restaurant quality cuisine to enjoy at home without the hard work. Care and consideration have gone into every element of the dish to create a mouth watering centrepiece, perfect for sharing between two. Curated by our chefs, ready for your kitchenMade with British beef. Hand butchered beef featherblade, gently slow cooked for 6 hours to help develop its tender, luxurious texture and depth of flavour.
Our Finest Chef's Collection has been skilfully developed by our chefs to bring you delicious, restaurant quality cuisine to enjoy at home without the hard work. Care and consideration have gone into every element of the dish to create a mouth-watering centrepiece, perfect for sharing between two. Curated by our chefs, ready for your kitchen!
Pack size: 780G
1/2 of a pack
Energy
2361kJ 565kcal
28%of an adult reference intake
Fat
30.4g
high43%of an adult reference intake
Saturates
10.6g
high53%of an adult reference intake
Sugars
5.1g
low6%of an adult reference intake
Salt
2.15g
high36%of an adult reference intake
of an adult reference intake*

Typical values per 100g: Energy 715kJ / 171kcal

Ingredients

INGREDIENTS: Beef (58%), Peperonata Red Pepper Sauce (28%) [Tomato, Red Pepper, Water, Shallot, Tomato Juice, Sherry Vinegar, Garlic Purée, Olive Oil, Salt, Cornflour, Sugar, Smoked Paprika, Butter (Milk), Extra Virgin Olive Oil, Black Pepper, Oregano, Bay Leaf], Pine Nut Pesto [Rapeseed Oil, Basil, Parsley, White Wine Vinegar, Parmigiano Reggiano Cheese (Milk), Pine Nuts, Concentrated Lemon Juice, Black Pepper], Porcini Mushroom Powder, Pea Protein, Rapeseed Oil, Rosemary, Sea Salt, Thyme, Black Pepper.

Nutrition information

Typical ValuesPer 100g1/2 of a pack (330g**)%RI*RI*
Energy715kJ / 171kcal2361kJ / 565kcal28%8400kJ / 2000kcal
Fat9.2g30.4g43%70g
Saturates3.2g10.6g53%20g
Carbohydrate3.4g11.3g4%260g
Sugars1.6g5.1g6%90g
Fibre1.5g4.8g
Protein18.0g59.3g119%50g
Salt0.65g2.15g36%6g
* Reference intake of an average adult (8400 kJ / 2000 kcal)----
** When cooked according to instructions 780g typically weighs 660g.----
When cooked according to instructions.----

Allergy Information

For allergens, see ingredients in bold.

Preparation and Usage


How to Prepare and Plate

1. Decant the meat and juices from the pouch into the foil tray provided. Cover with foil and place in the centre of a pre-heated oven for 35 minutes,basting with the cooking juices halfway through.
2. Remove from the oven, remove the foil and return to the oven to cook for further 20 minutes, basting regularly.
3. Remove the beef from the oven and allow to rest for 2 minutes before slicing to your desired thickness.
4. While the beef rests, open the peperonata red pepper sauce sachet and empty into a small saucepan. Bring to low simmer for 3 minutes.
5. To plate, spread the peperonata red pepper sauce onto the plate, top with sliced beef and drizzle over the pine nut pesto.

(Images to be displayed under steps)

Oven

Instructions: Remove all packaging and place sauce sachet to one side. • Decant the meat and juices from the pouch into the foil tray provided. Cover with foil and place in the centre of a pre-heated oven. Baste with the cooking juices halfway through. Cook for 200°C / Fan 180°C / Gas 7 35 mins. Remove from the oven, remove the foil and return to the oven. Basting regularly, cook for a further 20 mins. • Remove the join from the oven and allow to rest for 2 minutes, before slicing to your desired thickness. • While the beef rests, open the peperonata red pepper sauce sachet and empty into small saucepan. Over a medium heat, bring to a low simmer for 3 mins. • To plate, spread the peperonata red pepper sauce onto the plate, top with sliced beef and drizzle over pine nut pesto.

Storage

Not suitable for freezing. Keep refrigerated. Once opened, consume within 1 day and by ‘use by’ date shown.

Net Contents

780g ℮

Produce of

Not for EU
Made using British beef.

Recycling

Carton. Recycle Pouch. Do not Recycle Sachet. Do not Recycle Foil. Recycle
© Tesco 2026.

Return to

Tesco Stores Ltd.Welwyn Garden City AL7 1GAU.K. Freephone 0800 50 55 55 www.tesco.com

Manufacturer Address

Tesco Stores Ltd.,Welwyn Garden City,AL7 1GA,U.K.

Caution: Although every care has been taken to remove bones, some may remain.

Using product information

While every care has been taken to ensure product information is correct, food products are constantly being reformulated, so ingredients, nutrition content, dietary and allergens may change. You should always read the product label and not rely solely on the information provided on the website.

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