Pork medallions with "full" turnips
This recipe brings together sautéed medallions of pork filet mignon and turnips, pan-fried then filled with a creamy mixture made from their own green tops.
As in all the best cookery, nothing is wasted.
As in all the best cookery, nothing is wasted.
47K 4.4/5 based on 16 reviews
Last modified on: December 30th 2019
Keywords for this recipe:For 4 people, you will need:
- 1
500 g turnip - 2
1 litre Vegetable stock (optional) - 3
1 shallot - 4
20 g butter - 5
250 ml liquid cream - 6
700 g filet mignon (pork loin) - 7
5 tablespoons olive oil - 8
salt - 9
pepper - Total weight: 1,320 grams
Change measures:
Times for this recipe
Preparation: 34 min.
Cooking: 30 min.
All in all: 1 hour 4 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1
The challenge: use the whole of the turnips in this recipe, both roots and tops.
For this, the turnips need to be freshly harvested, otherwise the green tops will wilt rapidly.
For this, the turnips need to be freshly harvested, otherwise the green tops will wilt rapidly.
Stage 2 - 5 min.
Cut the greeen tops off 500 g turnips, remove the tough ends of the leaf stalks, then put to soak in water with a little vinegar added.
Stage 3 - 2 min.
Bring a large pan of salted water to the boil and blanch the washed turnip greens for 1 or 2 minutes.
Stage 4 - 2 min.
Remove the greeens from the boiling water and plunge them into icy cold water.
Stage 5 - 5 min.
Drain thoroughly, then give a quick whizz in a salad spinner to remove as much water as possible.
Set aside on absorbant paper.
Set aside on absorbant paper.
Stage 6 - 5 min.
Peel the turnips and remove the hard leaf bases at the top.
Stage 7 - 7 min.
Bring 1 litre Vegetable stock to the boil and add the turnips.
Simmer until the turnips are tender (a knife point should pierce them easily).
Set aside.
Simmer until the turnips are tender (a knife point should pierce them easily).
Set aside.
Stage 8 - 1 min.
Prepare 1 shallot and chop finely.
Melt 20 g butter in a small pan, then add the chopped shallot, salt and pepper, and cook for 1 minute without colouring.
Melt 20 g butter in a small pan, then add the chopped shallot, salt and pepper, and cook for 1 minute without colouring.
Stage 9 - 10 min.
Pour in 250 ml liquid cream, mix well and leave on low heat until reduced by half.
Check the seasoning, then set aside.
Check the seasoning, then set aside.
Stage 10 - 5 min.
Take the cooked turnips out of the stock, hollow out the centres to allow for filling, preferably using a pommes parisiennes spoon.
Keep the flesh scooped out for the filling.
Keep the flesh scooped out for the filling.
Stage 11 - 3 min.
Put into a blender goblet: the reduced cream, the cooked turnip greens and the centres of the turnips.
Stage 12 - 2 min.
Blend thoroughly...
Stage 13 - 2 min.
...and pour into the pan used for the cream. Check the seasoning again and keep hot.
Stage 14 - 5 min.
Slice 700 g filet mignon (pork loin) into medallions, i.e. fairly thickly. Salt and pepper on both sides.
Heat the plates.
Heat the plates.
Stage 15 - 10 min.
Pour 5 tablespoons olive oil into a large frying pan on high heat.
When really hot, add the turnips and brown all over.
Push the turnips to one side and fry the pork medallions.
When really hot, add the turnips and brown all over.
Push the turnips to one side and fry the pork medallions.
Stage 16
Serve 1,2 or 3 pork medallions per person with 1 or 2 turnips, filled with the green cream.
Serve immediately.
Serve immediately.
Remarks
In stage 7, you can use chicken stock or just salted boiling water if you don't have any vegetable stock.
If your turnips do not come with green tops, you can use a large bunch of parsley instead.
If your turnips do not come with green tops, you can use a large bunch of parsley instead.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 210 80 % | 510 50 % | 570 90 % | 8,060 400 % | 33,740 400 % |
| Per 100 g | 20 6 % | 40 4 % | 40 7 % | 610 30 % | 2,560 30 % |
| Per person | 50 20 % | 130 10 % | 140 20 % | 2,010 100 % | 8,440 100 % |
How much will it cost?
- For 4 people : 14.58 €
- Per person : 3.65 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Filet mignon (pork loin)
Like these other recipes: Mexican-style pork medallions , Cajun pork with rice., Larded pork tenderloin, Filet mignon with asparagus, Loin of pork with herbs and julienne vegetables , ... See them all 8
Turnip
Like these other recipes: Chinese style chicken, Langoustine gratin, Smooth mixed vegetable soup, Roast pork with sage, cooked in a bag., Turnip and sesame puree (tahina) soup, ... See them all 30
Liquid cream
Like these other recipes: Chocolate cream with a crunch, irish coffee mousse, Cauliflower and chickpea purée, Chocolate mousse with hazelnuts, Ham pasta bake, Celeriac in cream and mustard sauce, ... See them all 164
Butter
Like these other recipes: Poppy seed and lemon cake, Warm white bean salad with smoked trout, Paimpol salad, Oatmeal and apple cookies, Sweetcrust pastry (pâte sablée), ... See them all 448
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