Pork Medallions

Obviously the reason I clipped the recipe is that I thought it sounded good. But as I was cooking it, I started getting less and less enthusiastic about it. I wish I had pounded the medallions and my first few tastes of the sauce disappointed me. Alas, the finishing touch is scraping up the fond and adding the chives and the tarragon. Made all the difference in the world.

The roasted fennel and shallots were good, but I would have finished it by roasting the blanched beans during the last stir.

I made the soup in December and froze some of it. When I first made it, I used my immersion blender and it wasn't as smooth as I wanted it. This time, pureed it in the blender-blender and thought it was wonderful.

Did Sheri give this wine to us? It was a very nice match with dinner.

• Butternut Squash Soup (Real Simple Magazine, December 2004-January 2005, p. 330)
• Pork Medallions with Mustard-Chive Sauce (Bon Appetit, October 2004)
• Haricots Verts, Roasted Fennel & Shallots (Bon Appetit, November 2004)
• 2003 David Bruce Central Coast Pinot Noir

[edit: Later, I read a comment on epicurious suggesting to puree 1/2 of the mustard-chive sauce. I think that would be a very good idea.]