Pork Butterfly Steaks Baked in Leek and Apple Brandy Cream Sauce

"Nice served with fresh bread to mop up the sauce. If you have a smallish casserole dish that can be used on stove as well as in oven, I recommend you use that for all the steps. I used a separate casserole simply because I didn't have the right size stove-safe one. I used a home made turkey stock for this dish. I do recommend you use a high quality, or home made stock here, because the flavour of the sauce is all about the stock. After cooking, I had to play with the sauce a bit to thicken it to my taste. How thick you want it is purely a personal matter. Add more or less flour to suit your preference."
 
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Ready In:
1hr 20mins
Ingredients:
14
Serves:
2
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ingredients

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directions

  • Preheat oven to 180 degrees C.
  • Chop up the leeks into slices.
  • Peel and core the apple, then cut into slices.
  • Heat up the olive oil in a deep fry pan or sauce pan, or in the stove top safe casserole.
  • Brown the pork steaks then remove and set aside on plate.
  • Add the butter and melt.
  • Add the leeks and stirfry til soft.
  • Add the brandy and cook the alcohol out.
  • Add the stock and simmer slowly til reduced by about half.
  • Add the paprika.
  • Add the dash of cream, parsley and salt and pepper to taste.
  • Lay the pork steaks then the sauce over the top in the casserole.
  • Lay the apple slices on top and sprinkle with the brown sugar.
  • Bake for about 40 mins.
  • Remove from oven and place pork steaks with vegetables on the plates.
  • Cover with foil to rest meat.
  • Either put the stove-safe casserole back on stove, or return sauce to sauce pan and then onto stove on a low-medium heat.
  • Mix up the flour with some of the sauce in a separate cup (if you wish to have a thickened sauce. if not, just serve immediately).
  • Add flour paste mixture to sauce and stir to thicken.
  • Pour sauce over meat and vegetables.

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