Ingredients
2 large potatoes
1 large egg lightly beaten
2 tablespoons rice bran oil
20 ounces steaks
2 tablespoons butter
1/2 cup white wine
1/4 cup whipping cream
1 tablespoon dijon mustard
asparagus steamed, to serve
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Achievable elevated desserts — laminated doughs, cakes, custards
Culinary matcha — baking, ice cream, lattes, white chocolate
Roasted green tea — hojicha lattes, ice cream, baking
Ruby port — cheese pairing, reductions, poaching pears
Chinese red dates — soups, tea, desserts, sticky rice stuffing
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Grate potatoes into a bowl, squeezing out water. Add egg and season well. Mix with a fork and shape into 4 patties. In a large frying pan, heat oil on medium. Cook potato cakes for 5 mins each side until golden and cooked through. In a heavy-based frying pan, sear steaks for 3 mins each side or until cooked to taste. Remove and keep warm. In the same pan, melt butter and add wine and simmer for 1 min. Add cream and mustard and swirl to combine. Simmer for 2 mins until reduced. Serve steaks with potato cakes and asparagus. Season and spoon over sauce.