Instructions: Place medallions between two layers of plastic wrap. Pound lightly with a mallet or flatten with a rolling pin.

In a shallow bowl, combine flour, salt and pepper. Coat medallions on both sides. Set aside.

In a medium skillet or frying pan, heat oil over medium heat. Cook mushrooms until fairly tender, 3-4 minutes. With a slotted spoon, transfer mushrooms to a bowl. Set aside.

Increase heat to medium high. Add medallions. Cook until light brown, 3-4 minutes on both sides. Add wine, tarragon and kumquats. Reduce heat to medium.

Cover and cook until meat is tender, 7-8 minutes. Add cooked mushrooms. Stir to release any bits stuck to bottom of pan. Heat through and serve.

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