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Spread beef fillets with Dijon mustard.
Using mortar and pestle, lightly crush seeds and peppercorns, add herbs, salt, cayenne pepper, paprika and cumin; mix well.
Coat beef fillets in herb mixture. Heat oil in pan, add beef, cook until browned.
Transfer beef to wire rack in baking dish. Bake, uncovered, at 180°C about 12 minutes or until cooked as desired.
Stand beef 10 minutes before slicing. Serve with herb roasted potatoes.
Herb roasted potatoes: Place potatoes in separate baking dish, drizzle with oil, add seasoning and chilli powder; mix well.
Bake at 180°C about 45 minutes or until tender.
Add herbs; mix well.
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