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.
53 K 4.4/5 (16 reviews)
1 hour 4 min.
Easy
12 people
9 IngredientsLast modified on: December 30th 2019
For 12 people, you will need:
- 1
1 kg 500 g turnip - 2
3 litres vegetable stock (optional) - 3
3 shallots - 4
60 g butter - 5
750 ml liquid cream - 6
2 kgs 100 g filet mignon (pork loin) - 7
15 tablespoons olive oil - 8
salt - 9
pepper - Total weight: 3,960 grams
Change measures:
Times for this recipe
Preparation: 35 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 1 kg 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 3 litres 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 3 shallots and chop finely.
Melt 60 g butter in a small pan, then add the chopped shallot, salt and pepper, and cook for 1 minute without colouring.
Melt 60 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 750 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 2 kgs 100 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 15 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 | 640 RDI=250 % | 1,530 RDI=140 % | 1,720 RDI=260 % | 24,180 RDI=1,210 % | 101,230 RDI: 1,210 % |
| Per 100 g | 20 RDI=6 % | 40 RDI=4 % | 40 RDI=7 % | 610 RDI=30 % | 2,560 RDI: 30 % |
| Per person | 50 RDI=20 % | 130 RDI=10 % | 140 RDI=20 % | 2,010 RDI=100 % | 8,440 RDI: 100 % |
How much will it cost?
- For 12 people : 43.75 €
- Per person : 3.65 €
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: Loin of pork with herbs and julienne vegetables , Filet mignon with mustard and tarragon sauce, Filet mignon with asparagus, Mexican-style pork medallions , Larded pork tenderloin, ... See them all 8
Liquid cream
Like these other recipes: Duet of creamed cauliflower and cabbage , Sautéed pork with mushrooms in a cream sauce., Chocolate sauce, Creamy artichokes, Sautéed turmeric chicken with mushrooms, ... See them all 167
Butter
Like these other recipes: Tarte à l'coloche, Artichoke hearts forestier , Green beans "Napoléon", Yeast-based flaky dough (for croissants), Mushroom velouté, ... See them all 461
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020335 K5 1 hour 15 min.
How to keep a tart pastry case crisp
The problem with tarts, and fruit tarts in particular, is that the filling (fruit, cream or whatever) ends up soaking into the pastry and turns it soft. Here is a professional tip for avoiding this problem: spread a thin layer of white chocolate, which does not have a strong flavour, in the bottom...June 12th 2013168 K4.7 1 hour
Norman flambéed apples
Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.December 30th 201960 K1 40 min.
Raspberry tart
This gorgeous and delicious rasperry tart is not just any old fruit tart: the base is made with "sablé breton" dough, topped with a raspberry crémeux and a layer of whole fresh raspberries, finished with a glaze. It's a bit more complicated than a normal tart, but the result is well worth the...July 4th 202072 K5 1 hour 45 min.
Lemon and lime custard tart
This is a delicious version of the classic French baker's "flan", with the twin flavours of lemon and lime. It involves two different confectioner's custards poured one on top of the other. This gives an attractive layered effect when the tart is cut. Not just pretty, it is delicious.December 30th 201967 K 3 hours 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)
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.