In a large bowl, combine Dijon mustard, orange juice concentrate, white wine vinegar, salt and pepper. Whisk together all ingredients. Slowly pour in oil, beating constantly to emulsify the dressing. Set aside.
Mix all spices in a small bowl. Coat veal filet with spice mix and rub. Pan fry veal medallions, or barbecue on grill, for about 10 minutes, turning it over several times during cooking. Remove from heat and let stand for a few minutes.
Meanwhile, add watercress, pears and cucumber to orange dressing and mix thoroughly. Divide salad onto 4 plates. Slice meat into thin strips and place on salad. Serve immediately.