Steak and Onion in a Jacket

• 2 x 225g (8oz) British potatoes, scrubbed
• 1 x 15ml spn (1 tblspn) vegetable oil
• 2 large onions, sliced
• 175g-225g (6-8oz) British rump steak, cut into strips
• 1 x 5ml spn (1 tspn) dijon mustard
• 4 x 15ml spn (4 tblspn) red wine
• salt
• Freshly ground black pepper
• Freshly chopped parsley

1. Scrub the potatoes and place in a pre-heated King Edward oven at approx 200°C.
2. Cook for approximately 1 hour until thoroughly cooked.
3. After the potatoes have been cooking for 45 minutes, heat the oil and gently fry the onions until golden brown and soft (this should take approx. 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 almost in half lengthways and spoon in the steak and onion filling.
7. Serve immediately with freshly chopped parsley.
8. Those potatoes not served can be transferred to the top display/storage area to stay hot until you are ready to serve them.
9. Always use insulated oven gloves when handling hot potatoes and opening/closing the oven door.