Pork medallions with "full" turnips


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.
26K 16 4.4
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Last modified on: December 30th 2019

Keywords for this recipe:PorkTenderloinFilet mignonTurnipsGreen topsGreen creamMedallions
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart 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 valueProteins CarbohydratesFats
3,359 Kcal or 14,063 Kj124 gr59 gr284 gr
168 %48 %6 %43 %
Per 100 g
Energetic valueProteins CarbohydratesFats
145 Kcal or 607 Kj5 gr3 gr12 gr
7 %2 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
840 Kcal or 3,517 Kj31 gr15 gr71 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).
How much will it cost?
  • For 4 people : 15.35 €
  • Per person : 3.84 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
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