Steak with mustard sauce and potato cakes

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.

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

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.

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.

Tip: Try adding some grated zucchini or chopped herbs to the potato.