Add <quantity>1<unit>tbsp</unit></quantity> of coriander seeds to a mortar and pestle

Add <quantity>1<unit>tbsp</unit></quantity> of curry powder

Add <quantity>1<unit>tsp</unit></quantity> of smoked paprika

Coarsely grind spices

Add salt to taste

Finely grind spice mix

Season <quantity>200<unit>g</unit></quantity> of beef tenderloin with spice mix

Wrap spiced file mignon in cling film. Refrigerate 30m to infuse spices

Chop <quantity>2<unit>tbsp</unit></quantity> of beak peppers

Add to a bowl with <quantity>2<unit>tbsp</unit></quantity> of dijon mustard

Add <quantity>3<unit>tbsp</unit></quantity> of olive oil

Stir to combine

Chop leaves from <quantity>2<unit>sprigs</unit></quantity> of coriander and add to bowl

Stir to combine. The Dijon Mustard Dressing is ready

Drizzle <quantity>2<unit>tbsp</unit></quantity> of olive oil in a skillet on medium-high heat

Sear all sides of spiced beef tenderloin until golden brown

Refrigerate for 30m until chilled enough to slice

Cut <quantity>6</quantity> tomatoes in ½ lengthwise

Drizzle <quantity>1<unit>tbsp</unit></quantity> of olive oil in a skillet on medium heat

Pan-roast tomatoes cut side down

Flip tomatoes when light golden

Roast until tomatoes soften. Remove and reserve

Thinly slice the chilled beef tenderloin

Cut <quantity>4</quantity> thick slices of sourdough bread

Peel and chop <quantity>2</quantity> avocados

Season with <quantity>1½<unit>tsp</unit></quantity> of olive oil

Add flaky salt to taste

Add juice from <quantity>1⁄2</quantity> a lime and mix to combine

Spread avocado over slices of sourdough bread

Arrange the sliced tenderloin on top

Add flaky salt to taste

Add <quantity>1<unit>tsp</unit></quantity> of olive oil

Season with <quantity>2<unit>tbsp</unit></quantity> of the dijon mustard dressing

Top with the roasted tomatoes marinated in olive oil

Garnish with watercress

Dig in!