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Recipe of: © Monsieur Cuisine

Pork fillet with turnip mash

MC connect
4 portions
Ready in: 0:57 h
Preparation time: 15 min.
Created on: 30.01.2019


  • 100 g dried tomatoes in oil
  • 2 shallots (60 g)
  • 2 tbsp olive oil
  • 1 tbsp plain flour (type 405)
  • 250 ml cream (30% fat)
  • 2 pinches of salt
  • 1 pinch of pepper


  • 400 g floury potatoes
  • 1 turnip (900 g)
  • 1 tsp salt
  • 100 ml milk (fresh whole milk, 3.5% fat)
  • 1 tbsp butter
  • 2 tbsp chopped parsley (frozen)
  • 1 tbsp cider vinegar
  • pepper to taste


  • 1 pork fillet (600 g)
  • 4 pinches of salt
  • 4 pinches of pepper
  • 1 tbsp hot mustard


Per portion:

  • calorific value
    2479 kj / 592 kcal
  • protein: 42 g
  • carbohydrates: 34 g
  • fat: 32 g
Preparation time
15 min.
Ready in
0:57 h
  1. To make the sauce, first drain the tomatoes. Peel and halve the shallots. Put the shallots and tomatoes into the blender jug and, with the measuring beaker in place, chop finely with the turbo button/3 seconds. Use the spatula to scrape the pieces down the inside of the blender jug and then repeat the process if necessary.
  2. Put the olive oil into the blender jug and, the measuring beaker not inserted, sauté the tomatoes for 5 minutes/speed setting 2/100 °C. Add the flour around the knife and, with the measuring beaker in place, process for 10 seconds/speed setting 3. Pour in the cream and season with 2 pinches of salt and 1 pinch of pepper. The measuring beaker not inserted, boil for 2 minutes/speed setting 1/100 °C. Decant and keep warm. Rinse out the blender jug.
  3. Peel, wash and halve or quarter the potatoes, depending on their size. Peel and wash the turnip and cut it into large chunks. Put the potatoes and turnip into the blender jug and add 1 litre of hot water and 1 teaspoon of salt.
  4. Cut the pork fillet in half, season with 2 pinches each of salt and pepper, and spread with the mustard.
  5. Line the deep steamer basket with greaseproof paper, making sure that the slits at the sides remain uncovered. Place the pork fillet in the deep steamer basket and attach it to the blender jug. Close the lid and cook with the reverse button/35 minutes/speed setting 1/120 °C. Check whether the meat is cooked and extend the cooking time if necessary.
  6. Remove the steamer attachment and put it to one side, with the lid still on. Drain the vegetables through a sieve and tip them back into the blender jug. Add the milk, butter, parsley and apple cider vinegar, and mix for 40 seconds/speed setting 2. If necessary, use the spatula to scrape the mixture down the inside of the blender jug and then repeat the process. Season the mash with salt and pepper and mix everything together for 20 seconds/speed setting 2.
  7. Slice the pork fillet and serve with the turnip mash and sauce.



If you’d like an even smoother mash, simply blend it, with the measuring beaker in place, for another 20 seconds/speed setting 5.




Bon appétit with Monsieur Cuisine