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.
69 K 4.4/5 (16 reviews)
60 min.
Easy
14.60 €
4 people
9 IngredientsLast modified on: May 22th 2025
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: 1,320 grams
Times for this recipe
Preparation: 30 min.
Cooking: 30 min.
All in all: 60 min.
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Step by step recipe
Stage 1
Prepare 500 g turnips, and keep the tops.
Stage 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.
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 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.
Stage 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.
Stage 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.
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 700 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 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.
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 | 210 RDI=80 % | 510 RDI=50 % | 570 RDI=90 % | 8,060 RDI=400 % | 33,740 RDI: 400 % |
| 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 4 people : 14.60 €
- Per person : 3.65 €
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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)
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Liquid cream
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Butter
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