1,478 easy and fully explained recipes, with +66K photos and 78 videos

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.

53 K 4.4/5 (16 reviews)

1 hour 4 min. difficulté

Easy

£12.20

4 people

9 Ingredients

Last modified on: December 30^th 2019

For this recipe: I want to make it (333×) I made it (314×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 4 people, you will need:

1 500 g turnip
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: 1,320 grams

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 35 min.

Cooking: 30 min.

All in all: 1 hour 4 min.

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

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.

Stage 2 - 5 min.

Cut the greeen tops off 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.

Stage 6 - 5 min.

Peel the turnips and remove the hard leaf bases at the top.

Stage 7 - 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.

Stage 8 - 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.

Stage 9 - 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.

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.

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 700 g filet mignon (pork loin) into medallions, i.e. fairly thickly. Salt and pepper on both sides.

Heat the plates.

Stage 15 - 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.

Stage 16

Serve 1,2 or 3 pork medallions per person with 1 or 2 turnips, filled with the green cream.

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.

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	210 RDI=60 %	510 RDI=40 %	570 RDI=60 %	8,060 RDI=300 %	33,740 RDI: 300 %
Per 100 g	20 RDI=5 %	40 RDI=3 %	40 RDI=5 %	610 RDI=20 %	2,560 RDI: 20 %
Per person	50 RDI=20 %	130 RDI=9 %	140 RDI=20 %	2,010 RDI=80 %	8,440 RDI: 80 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,700 k-calories (or 11,300 k-joules) per day for a man Change to a woman

Possible allergens in this recipe: Celery, Milk

How much will it cost?

For 4 people : £12.20
Per person : £3.05

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)

Other recipes you may also like

Candied grapefruit peel

Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
December 20^th 2018374 K 14 1 day 1 hour 25 min.

Green parsley sauce

This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
February 21^th 2011523 K 44.3 25 min.

Fish fillet in express cooking envelope

Vegetables cut in small dice and precooked, fish fillet, lemon juice, olive oil, and 2 minutes in the microwave.
June 11^th 2011344 K 23.8 1 hour 20 min.

Cranachan

Cranachan is a traditional Scottish dessert made with whipped cream, raspberries, rolled oats and whisky. In this recipe, the oats are made into a nougatine before being incorporated into the cream.
October 13^th 2013103 K 14.1 45 min.

Sausages with baked beans, French style

What could be more basic than sausages and beans? This is a rustic French version using dried white haricot beans (or "mogettes") that are first boiled fast, then left to cook slowly with tomatoes and smoked sausages. The long cooking allows the smoky flavour of the sausages to gradually spread down...
March 2^nd 2022139 K4.6 1 hour 4 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.