1.Combine dijon and wholegrain mustards, honey and white wine vinegar in a small jug.
2.Combine half the honey mixture with lamb fillets in a large bowl.
3.Cook lamb in a heated oiled large frying pan over medium heat for 3 minutes each side or until browned and cooked as desired.
4.Boil, steam or microwave beans until tender; drain. Serve lamb drizzled with remaining honey mixture; accompany with green beans.