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.
54 K 4.4/5 (16 reviews)
1 hour 4 min.
Easy
4 people
9 IngredientsLast modified on: December 30th 2019
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 measures:
Times for this recipe
Preparation: 35 min.
Cooking: 30 min.
All in all: 1 hour 4 min.
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.
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.
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 €
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)
Filet mignon (pork loin)
Like these other recipes: Involtini-Style Filet Mignon , Filet mignon with mustard and tarragon sauce, Sautéed Pork with Peanuts, Filet mignon with asparagus, Loin of pork with herbs and julienne vegetables , ... See them all 8
Turnip
Like these other recipes: Langoustine gratin, Minestrone, Turnip leaf pesto, Breton style shellfish and vegetable soup, Veal Chop With Assortment of Vegetables, ... See them all 33
Liquid cream
Like these other recipes: Gratin with Parmesan flavours, Strawberry mousse with mascarpone, Flaked almond tart, Creamy risotto with diced vegetables and flax seeds, Layered Leek and Egg Gratin , ... See them all 168
Butter
Like these other recipes: Jam doughnuts, How to fry eggs well, Gâteau Basque , Smooth mixed vegetable soup, Montbenoit's canapés, ... See them all 465
Other recipes you may also like
Pea risotto "Mantecare"
This pea risotto recipe is finished with a typical Italian 'mantecare': mascarpone and Parmesan are incorporated at the end of cooking to make the dish incomparably smooth.September 23th 2012109 K4.9 1 hour 30 min.
Hot sesame-cream chicken tartines
Slices of lightly toasted bread topped with sesame and tarragon cream, morsels of chicken and a little grated cheese. Just popped in the oven for a few minutes to brown. [Translator's note: in French, a tartine is simply a slice of bread spread with something (butter, jam...) or an open sandwich,...January 22th 202038 K 30 min.
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do.February 21th 2011394 K3.8 35 min.
How to peel a garlic clove easily
Here are, in a video, how to from a head of garlic to clove ready to be used.August 8th 2013137 K 24.3 5 min.
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).February 21th 2011138 K 24.1 3 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-11)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.