Pork Butterfly Steaks Baked in Leek and Apple Brandy Cream Sauce

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“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.”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 180 degrees C.
  2. Chop up the leeks into slices.
  3. Peel and core the apple, then cut into slices.
  4. Heat up the olive oil in a deep fry pan or sauce pan, or in the stove top safe casserole.
  5. Brown the pork steaks then remove and set aside on plate.
  6. Add the butter and melt.
  7. Add the leeks and stirfry til soft.
  8. Add the brandy and cook the alcohol out.
  9. Add the stock and simmer slowly til reduced by about half.
  10. Add the paprika.
  11. Add the dash of cream, parsley and salt and pepper to taste.
  12. Lay the pork steaks then the sauce over the top in the casserole.
  13. Lay the apple slices on top and sprinkle with the brown sugar.
  14. Bake for about 40 mins.
  15. Remove from oven and place pork steaks with vegetables on the plates.
  16. Cover with foil to rest meat.
  17. Either put the stove-safe casserole back on stove, or return sauce to sauce pan and then onto stove on a low-medium heat.
  18. 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).
  19. Add flour paste mixture to sauce and stir to thicken.
  20. Pour sauce over meat and vegetables.

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