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.
57 K 4.4/5 (16 reviews)
60 min.
Easy
4 people
9 IngredientsLast modified on: May 22th 2025
For 4 people, you will need:
- 1
500 g turnips - 2
1 kg vegetable stock (optional) - 3
1 shallot - 4
20 g butter - 5
250 g liquid cream - 6
700 g filet mignon (pork loin) - 7
5 tablespoons olive oil - 8
salt - 9
pepper - Total weight: 1,570 grams
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 30 min.
All in all: 60 min.
To finish around 7pm, you'll need to have started before: 18:35.Change end time
Step by step recipe
Stage 1
Prepare 500 g turnips, and keep the tops.
Stage 2 - 5 min.
Cut the greeen tops off 500 g 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 kg 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 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 8 - 10 min.
Pour in 250 g 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 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 14 - 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 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 | 220 RDI=90 % | 520 RDI=50 % | 650 RDI=100 % | 8,800 RDI=440 % | 36,860 RDI: 440 % |
| 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 4 people : 15.60 €
- 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, Filet mignon with mustard and tarragon sauce, Loin of pork with herbs and julienne vegetables , Involtini-Style Filet Mignon , Mexican-style pork medallions , ... See them all 8
Turnips
Like these other recipes: Scallops with crunchy vegetables and wine sabayon, Creamy risotto with vegetables , Baked Mont d'Or with diced mixed vegetables, Minestrone, Chinese style chicken, ... See them all 35
Liquid cream
Like these other recipes: Beurre blanc sauce, Triple-Cheese Pumpkin Gratin, Ham pasta bake, Cauliflower and chickpea purée, Sautéed turmeric chicken with mushrooms, ... See them all 170
Butter
Like these other recipes: Baked apples from St Aubin le Vertueux, Puff or flaky pastry (pâte feuilletée), Duet of creamed cauliflower and cabbage , How to prepare spinach, Cheese Soufflé, ... See them all 471
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.January 27th 2017761 K 313.7 40 min.
Koulibiak in pie dish
Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.September 7th 2018373 K3.8 3 hours 20 min.
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.February 21th 2011396 K4.4 2 hours 55 min.
Millefeuille
Millefeuille is one of the best pastries available, if it is well made, i.e.: 2 layers of light vanilla cream between 3 layers of fine crispy (possibly caramelized) puff pastry.October 13th 2010334 K4.6 1 hour 45 min.
Grilled fillet of salmon with corn-salad cream
A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it...October 13th 2010274 K 13.9 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-15)
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.