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.
41K 16 4.4
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Last modified on: December 30th 2019

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

Stage 5 - 5 min.
Pork medallions with "full" turnips
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
Peel the turnips and remove the hard leaf bases at the top.

Stage 7 - 7 min.
Pork medallions with "full" turnips
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
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
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
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
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
Blend thoroughly...

Stage 13 - 2 min.
Pork medallions with "full" turnips
...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
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
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
Serve 1,2 or 3 pork medallions per person with 1 or 2 turnips, filled with the green cream.

Serve immediately.
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.
Should be eaten immediately.
Home made.
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
254 Kcal or 1,063 Kj9 gr4 gr22 gr
13 %4 %<1 %3 %
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).
Possible allergens in this recipe: Celery, Milk
How much will it cost?
  • For 4 people : 14.58 €
  • 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)
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