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.
25K 16 4.4
Last modified on: December 30th 2019
Keywords for this recipe:PorkTenderloinFilet mignonTurnipsGreen topsGreen creamMedallionsFor 4 people, you will need:
- 0
500 g turnip - 1
1 litre Vegetable stock (optional) - 2
1 shallot - 3
20 g butter - 4
250 ml liquid cream - 5
700 g filet mignon (pork loin) - 6
5 tablespoons olive oil - 7
salt - 8
pepper - Total weight: 2,320 grams
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 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.
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.
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.
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.
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 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 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.
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.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 |
| 145 Kcal or 607 Kj | 5 gr | 3 gr | 12 gr |
| 7 % | 2 % | <1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 840 Kcal or 3,517 Kj | 31 gr | 15 gr | 71 gr |
| 42 % | 12 % | 1 % | 11 % |
How much will it cost?
- For 4 people : 15.35 €
- Per person : 3.84 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Filet mignon (pork loin) : You can check-out other recipes which use it, like for example: Cajun pork with rice., Loin of pork with herbs and julienne vegetables , Larded pork tenderloin, Sautéed Pork with Peanuts, Filet mignon with asparagus, ... All |
| Turnip: You can check-out other recipes which use it, like for example: Duo of slow-cooked pork, Normandy seafood stew, Taos hotpot, Macédoine of vegetables, Melt-in-the mouth meat and vegetables in a sealed casserole, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Asparagus "en petit pois", Creamy artichokes, Fresh mint ice-cream, Vegetable rosette tart, Creamy plum and pear clafoutis, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Spinach on toast with bechamel, Flaky brownie brioche, Provençal colombier for Pentecost, Gâteau Nantais, Parcels of fish fillet in spinach, ... All |
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