Make sure the fillet of beef is cleaned from any fats. Season well with salt and pepper and put aside. In a food liquidiser process the honey, olive oil, French mustard and whole black pepper corns, it is very important that the black pepper are grinded properly. On a clean chopping cut the fillet in three pieces measuring 8cm long (approximately), on a working bench open three pieces of cellophane equal lengths and put the fillets on them. Start putting the mix on top of each fillet and rub the mix thoroughly. Close the cellophane and roll to a tight cylinder. Freeze over night. Now for the toppings wash the radicchio leaves, cut in quarters the cherry tomatoes and peel the tangerines. Once the fillet is set take off the cellophane and slice as thin as possible and start arranging on a round plate. Season well. Finish off with radicchio leaves, tangerines, parmesan shavings, cherry tomatoes, water cress and drizzle with olive oil.