Description
Steak and onions cooked in red wine and mustard make a luxury filling for the humble baked potato. Add a green salad to complete the meal.
Ingredients
2x225g/8oz potatoes, scrubbed
1 tbsp vegetable oil
2 large onions, sliced
170-225g/6-8oz rump steak, cut into slices
1 tsp Dijon mustard
4 tbsp red wine
salt and freshly ground black pepper
chopped fresh parsley, to garnish
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Scrub the potatoes and place in the oven.
3. After the potatoes have been cooking for 45 minutes heat the oil in a frying pan and gently fry the onions until golden brown and soft (this should take about 15 minutes).
4. Increase the heat, add the steak and fry for 3-4 minutes or until cooked.
5. Stir in the mustard, wine and seasoning, and continue cooking for 1 minute.
6. When the potatoes are cooked cut them in half lengthways and spoon in the steak and onion filling. Serve immediately garnished with freshly chopped parsley.
