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
8 people
9 IngredientsLast modified on: May 22th 2025
For 8 people, you will need:
- 1
1 kg turnips - 2
2 kgs vegetable stock (optional) - 3
2 shallots - 4
40 g butter - 5
500 g liquid cream - 6
1 kg 400 g filet mignon (pork loin) - 7
10 tablespoons olive oil - 8
salt - 9
pepper - Total weight: 3,140 grams
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 1 kg turnips, and keep the tops.
Stage 2 - 5 min.
Cut the greeen tops off 1 kg 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 2 kgs 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 2 shallots and chop finely.
Melt 40 g butter in a small pan, then add the chopped shallot, salt and pepper, and cook for 1 minute without colouring.
Melt 40 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 500 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 1 kg 400 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 10 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 | 440 RDI=170 % | 1,040 RDI=100 % | 1,300 RDI=200 % | 17,610 RDI=880 % | 73,720 RDI: 880 % |
| 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 8 people : 31.20 €
- Per person : 3.90 €
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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: Loin of pork with herbs and julienne vegetables , Filet mignon with mustard and tarragon sauce, Larded pork tenderloin, Filet mignon with asparagus, Mexican-style pork medallions , ... See them all 8
Turnips
Like these other recipes: Normandy seafood stew, Sautéed Pork with Peanuts, Chorba, Fried rice with turnips and new peas, Smooth mixed vegetable soup, ... See them all 35
Liquid cream
Like these other recipes: Auvergne gratin, Cocotte eggs with Comté, Duet of creamed cauliflower and cabbage , Filet mignon with asparagus, Creamy risotto with vegetables , ... See them all 170
Butter
Like these other recipes: Sauce Normande (for fish), Onion fondue, Pan-fried cheese, egg and spinach toastie, Super-green, super-thrifty soup, Langoustine gratin, ... See them all 477
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