Steak with mustard sauce and potato cakes recipe

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Photography: Dean Wilmot
Photography: Dean Wilmot
  • Cuisine: Modern Australian
  • Servings: Serves 4
  • Cooking Time: Less than 30 minutes
  • Course: Lunch, Main

Steak with mustard sauce and potato cakes

Ingredients

2-3 large potatoes
1 egg, lightly beaten
2 tablespoons rice bran oil
4 x 150g scotch fillet steaks
20g butter
½ cup (125ml) white wine
¼ cup (60ml) cream
1 tablespoon dijon mustard
steamed asparagus, to serve

kJ 1930, fat 28g, sat fat 12g.
$5.40 per serve
View conversion table

Preparation

1. Grate potatoes into a bowl and squeeze out as much water as possible. Add egg and season well. Mix thoroughly with a fork. Shape mixture into eight small or four large patties.

2. Heat oil in a large frying pan on medium. Fry potato cakes for 5 minutes each side, until golden and cooked through.

3. Meanwhile, season both sides of steaks well. Lightly grease a large heavy-based frying pan and heat on high. Cook steaks for 3 minutes each side, until cooked to taste. Remove from pan and keep warm.

4. Melt butter in same pan on high heat. When just starting to colour, add wine and simmer for 1 minute. Add cream and mustard and swirl pan to combine. Simmer for 2 minutes, until reduced slightly. Serve steaks with potato cakes and asparagus and spoon over sauce.

If you enjoyed this Steak with mustard sauce and potato cakes recipe then browse more Modern Australian recipes, child-friendly recipes and our most popular hainanese chicken rice recipe.

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