Season the medallions with fresh cracked pepper and salt and quickly sear them in a heavy-bottomed pan over high-heat. Remove them to a heat-proof dish, covered with foil to keep them warm.
Add some finely minced shallots to the pan and a small amount of fat or butter to bring up the seared bits in the pan. When the shallots begin to soften and go translucent, add a splash of red wine or stock. Allow to simmer and reduce, finish the sauce with another bit of butter whisked into the pan drippings.
To offset the spicy flavours of the meat, I'd be creative with the carrots and how I cut them by slicing lengthwise then into large diagonal slices - steam them to bring out their sweetness and serve them naturally.
The potatoes; I'd make a nice flavourful garlic or cheesy mash.
The beans can also be prepared simply to bring out their natural flavours. One suggestion might be to simply serve them with a little butter and some toasted almond slices to give a bit of crunch and texture to the meal.
Cheers
