This site uses only a few technical cookies that are necessary for its operation.
By continuing to browse, you agree to their use (learn more...).
By continuing to browse, you agree to their use (learn more...).
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.
78 K 4.2/5 (17 reviews)640620
Last modified on: October 29th 2026
For 4 people, you will need:
- 1
500 g turnips - 2
1 litre vegetable stock (optional) - 3
1 shallot - 4
20 g butter - 5
250 ml liquid cream - 6
700 g filet mignon (pork loin) - 7
5 tablespoons olive oil - 8
Salt - 9
Pepper - Total weight: 1,565 grams
Times for this recipe
Preparation
30 min.
Cooking
30 min.
All in all
1 hour
When should you start or finish this recipe?
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
Step 1
Prepare 500 g turnips, and keep the tops.
Step 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.
Step 3 - ⌛ 2 min.
Bring a large pan of salted water to the boil and blanch the washed turnip greens for 1 or 2 minutes.
Step 4 - ⌛ 2 min.
Remove the greeens from the boiling water and plunge them into icy cold water.
Step 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.
Step 6 - ⌛ 7 min.
Bring 1 litre 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.
Step 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.
Step 8 - ⌛ 10 min.
Pour in 250 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.
Step 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.
Step 10 - ⌛ 3 min.
Put into a blender goblet: the reduced cream, the cooked turnip greens and the centres of the turnips.
Step 11 - ⌛ 2 min.
Blend thoroughly...
Step 12 - ⌛ 2 min.
...and pour into the pan used for the cream. Check the seasoning again and keep hot.
Step 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.
Step 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.
Step 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: Homemade.
Support the site ❤️
This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 8 g RDI=13 % | 3 g RDI=1 % | 22 g RDI=30 % | 244 kcal RDI=12 % | 1,020 kJ RDI=12 % |
| Per person | 33 g RDI=51 % | 12 g RDI=5 % | 86 g RDI=117 % | 952 kcal RDI=48 % | 3,986 kJ RDI=48 % |
| Whole recipe | 132 g RDI=203 % | 49 g RDI=19 % | 343 g RDI=469 % | 3,808 kcal RDI=190 % | 15,945 kJ RDI=190 % |
How much will it cost?
For 4 people
15.60 €
Per person
3.90 €
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:
Liquid cream
Like these other recipes:
Butter
Like these other recipes:
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-11-15
We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
Receive an e-mail as soon as this recipe is modified or receives a new comment.
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.