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.
64 K 4.4/5 (16 reviews)
60 min.
Easy
2 people
9 IngredientsLast modified on: May 22th 2025
For 2 people, you will need:
- 1
8.8 oz turnips - 2
1 lb + 1.6 oz vegetable stock (optional) - 3
½ shallot - 4
0.4 oz butter - 5
4.4 oz liquid cream - 6
12.3 oz filet mignon (pork loin) - 7
2.5 tablespoons olive oil - 8
salt - 9
pepper
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 30 min.
All in all: 60 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
Prepare 8.8 oz turnips, and keep the tops.
Stage 2 - 5 min.
Cut the greeen tops off 8.8 oz turnipss, 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 - 7 min.
Bring 1 lb + 1.6 oz 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 7 - 1 min.
Prepare ½ shallot and chop finely.
Melt 0.4 oz butter in a small pan, then add the chopped shallot, salt and pepper, and cook for 1 minute without colouring.
Melt 0.4 oz butter in a small pan, then add the chopped shallot, salt and pepper, and cook for 1 minute without colouring.
Stage 8 - 10 min.
Pour in 4.4 oz 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 9 - 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 10 - 3 min.
Put into a blender goblet: the reduced cream, the cooked turnip greens and the centres of the turnips.
Stage 11 - 2 min.
Blend thoroughly...
Stage 12 - 2 min.
...and pour into the pan used for the cream. Check the seasoning again and keep hot.
Stage 13 - 5 min.
Slice 12.3 oz filet mignon (pork loin) into medallions, i.e. fairly thickly. Salt and pepper on both sides.
Heat the plates.
Heat the plates.
Stage 14 - 10 min.
Pour 2.5 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 15
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 | 110 RDI=40 % | 260 RDI=20 % | 320 RDI=50 % | 4,400 RDI=220 % | 18,430 RDI: 220 % |
| Per 100 g | 10 RDI=5 % | 30 RDI=3 % | 40 RDI=6 % | 560 RDI=30 % | 2,350 RDI: 30 % |
| Per person | 60 RDI=20 % | 130 RDI=10 % | 160 RDI=30 % | 2,200 RDI=110 % | 9,220 RDI: 110 % |
How much will it cost?
- For 2 people : 7.80 €
- Per person : 3.90 €
Change currency: 
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: Sautéed Pork with Peanuts, Mexican-style pork medallions , Involtini-Style Filet Mignon , Filet mignon with asparagus, Cajun pork with rice., ... See them all 8
Turnips
Like these other recipes: Couscous, Chinese style chicken, Melt-in-the mouth meat and vegetables in a sealed casserole, Turnip leaf pesto, Smooth mixed vegetable soup, ... See them all 35
Liquid cream
Like these other recipes: The strange gratin, Triple-Cheese Pumpkin Gratin, Sauce Normande (for fish), Langres-style spinach, Far Normandy-Brittany, ... See them all 170
Butter
Like these other recipes: Crème de foie gras, Paimpol salad, Hearty leek and sprout soup, Flaky brownie brioche, Strawberry and rhubarb crumble, ... See them all 477
Other recipes you may also like
Chicken breasts in a potato crust
In this recipe, instant mashed potato powder is used to give an original crusty coating to the chicken breasts. These are fried and served with peas. August 26th 2012142 K4.8 1 hour 3 min.
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets. January 19th 2015407 K3.3 55 min.
Eggs Benedict
Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce. April 8th 2023235 K4 1 hour 4 min.
Duck Parmentier
This recipe is very simple to make as everything can be prepared in advance. A layer of duck meat is sandwiched between two layers of potato purée. This is topped with grated cheese before being put in the oven. January 27th 2013115 K3.9 55 min.
Nougat
Nougat is a sweet made with honey and almonds that has changed very little since ancient times. The nougat we know today is the Montelimar variety, in which egg whites are added to the basic recipe for a lighter texture. Here is a simplified version. June 19th 2013132 K 15 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.