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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.

32K 16 4.4

Last modified on: December 30^th 2019

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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

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
34 min.	30 min.	1 hour 4 min.

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Step by step recipe

Stage 1

Pork medallions with "full" turnips : Photo of step #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.

Pork medallions with "full" turnips : Photo of step #2

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.

Pork medallions with "full" turnips : Photo of step #3

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.

Pork medallions with "full" turnips : Photo of step #4

Remove the greeens from the boiling water and plunge them into icy cold water.

Stage 5 - 5 min.

Pork medallions with "full" turnips : Photo of step #5

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.

Pork medallions with "full" turnips : Photo of step #6

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

Stage 7 - 7 min.

Pork medallions with "full" turnips : Photo of step #7

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.

Pork medallions with "full" turnips : Photo of step #8

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.

Pork medallions with "full" turnips : Photo of step #9

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.

Pork medallions with "full" turnips : Photo of step #10

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.

Pork medallions with "full" turnips : Photo of step #11

Put into a blender goblet: the reduced cream, the cooked turnip greens and the centres of the turnips.

Stage 12 - 2 min.

Pork medallions with "full" turnips : Photo of step #12

Blend thoroughly...

Stage 13 - 2 min.

Pork medallions with "full" turnips : Photo of step #13

...and pour into the pan used for the cream. Check the seasoning again and keep hot.

Stage 14 - 5 min.

Pork medallions with "full" turnips : Photo of step #14

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.

Pork medallions with "full" turnips : Photo of step #15

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

Pork medallions with "full" turnips : Photo of step #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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,359 Kcal or 14,063 Kj	124 gr	59 gr	284 gr
168 %	48 %	6 %	43 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
254 Kcal or 1,063 Kj	9 gr	4 gr	22 gr
13 %	4 %	<1 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
840 Kcal or 3,517 Kj	31 gr	15 gr	71 gr
42 %	12 %	1 %	11 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Celery, Milk

How much will it cost?

For 4 people : 14.58 €
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.

Source

Home made.

This recipe uses (among others)

	Filet mignon (pork loin) : You can check-out other recipes which use it, like for example: Larded pork tenderloin, Filet mignon with mustard and tarragon sauce, Cajun pork with rice., Loin of pork with herbs and julienne vegetables , Involtini-Style Filet Mignon , ... All
	Turnip: You can check-out other recipes which use it, like for example: Turnip and Jerusalem artichoke soup, Melt-in-the mouth meat and vegetables in a sealed casserole, Hotpot my grandmother's way , Stock-pot fish , Fish petals, vegetables julienne, and beurre blanc, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Pain perdu, Spinach and ricotta ravioli, Late Winter Soup with Fresh Spinach, Pan-fried fish fillets, braised cabbage with Noilly Prat, Flaked almond tart, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Scallops with crunchy vegetables and wine sabayon, Sweet pastry, Potato gratin, Marchand de vin sauce, Roasted cauliflower, ... All

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