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.
43K 16 4.4
Last modified on: December 30th 2019
Keywords for this recipe:For 12 people, you will need:
- 1
1 litre 500 ml turnip - 2
3000 ml Vegetable stock (optional) - 3
3 shallots - 4
61.92 mls butter - 5
750 ml liquid cream - 6
2 litres 100 ml filet mignon (pork loin) - 7
15 tablespoons olive oil - 8
salt - 9
pepper
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 34 min. | 30 min. | 1 hour 4 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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 litre 500 ml 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 3000 ml 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 61.92 mls butter in a small pan, then add the chopped shallot, salt and pepper, and cook for 1 minute without colouring.
Melt 61.92 mls 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 litres 100 ml 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 9,357 Kcal or 39,176 Kj | 373 gr | 118 gr | 821 gr |
| 468 % | 144 % | 11 % | 124 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 236 Kcal or 988 Kj | 9 gr | 3 gr | 21 gr |
| 12 % | 4 % | <1 % | 3 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 780 Kcal or 3,266 Kj | 31 gr | 10 gr | 68 gr |
| 39 % | 12 % | 1 % | 10 % |
How much will it cost?
- For 12 people : 47.38 $
- Per person : 3.95 $
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) : You can check-out other recipes which use it, like for example: Mexican-style pork medallions , Filet mignon with asparagus, Loin of pork with herbs and julienne vegetables , Sautéed Pork with Peanuts, Larded pork tenderloin, ... All |
 | Turnip: You can check-out other recipes which use it, like for example: Hotpot my grandmother's way , The total turnip, Chinese style chicken, Creamy risotto with vegetables , Minestrone, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Mushrooms on toast, French style, Pasta with mustard-cream sauce, Spring veal sauté , Apricot blancmange, Apple Batter Puddings, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Potatoes with bacon and herbs, Noisette butter, Flaky brownie brioche, Spinach and hard-boiled egg gratin, Nanou's chocolate cake, ... All |
Other recipes you may also like
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...406K 15 26 min. August 12th 2018
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.1.2M 23.8 6 hours 26 min. May 23th 2017
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.2.4M 14.8 1 hour 13 min. November 8th 2017
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.520K4.5 1 hour 4 min. February 13th 2022
Stuffed tomatoes and courgettes
A classic recipe of French family cooking, but with a more sophisticated filling.331K3.8 1 hour 50 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-19)
Note: We'll never share your e-mail address with anyone else.
Post your 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.