TC Recipe Filet of Beef with Young Turnips

May 06 2014

By Executive Benjamin Nadolny
Suggested Pairing: 2011 NxNW Columbia Valley Cabernet
Serves 2

If there is one food ingredient that has stood the test of time it is the turnip. The turnip was domesticated over 3500 years ago to nourish both man and livestock. You can find the turnip almost anywhere because it can grow in most soil types. If you don’t have time to harvest it, the turnip will survive under the soil for a whole winter. In culinary applications the turnip is prized for its funky, earthy flavors and how they add dimension to plates of beef and poultry. These flavors also pair nicely with cabernet as the funky, root flavors linger on the palate even after taking a drink of a wine as bold as a cabernet. Just for fun I added asparagus to this dish for even more funky flavor, but with a green flavored finish. Enjoy! – Executive Chef Benjamin Nadolny


  • 2 each 8 oz cuts filet mignon
  • 1 bunch baby turnips
  • ½ cup olive oil
  • 2 each thyme sprigs
  • 8 each asparagus spears
  • ½ pint demi-glace (available at any local meat shop)
  • 1 T red wine vinegar
  • ¾ cups Roasted Garlic, Puréed
  • Salt
  • Black Pepper



      1. Leaving a half inch of green, cut the tops from the turnips, peel whole and place in a sauce pot
      2. Season the turnips with salt, add the olive oil, thyme sprigs, and add water until the turnips are just covered, cook on low heat until the turnips are tender and begin to turn translucent
      3. Salt and pepper the beef and grill to desired temperature
      4. Grill the asparagus alongside the beef as it is finishing, meanwhile bring the demi-glace to a simmer in a small sauce pot
      5. Add the red wine vinegar