Beef Fillet with Coffee Crust, Served with Cherry Flood and Potato Gratin Muffins

For the potato gratin muffins:

1. Grease the muffin tin with butter. Peel and slice the potatoes. Melt butter in a saucepan. Preheat the oven to 200 degrees.
2. Now the layering begins in the individual hollows: put in a layer of potato slices, drizzle some butter on top, lightly salt and pepper, then put in the next layer of potatoes and so on. Finish with butter.
3. Put the muffin tray in the oven and set the timer for 35 – 40 minutes.

For the sauce:

1. Pour the cherries from the jar into a colander. The juice must be collected. Put both aside.
2. Peel and quarter shallots. Grind the coffee beans with the universal grinder or a mortar and place in a small bowl. Finely chop the garlic cloves. Add to the coffee beans together with the sugar, paprika, salt and pepper and mix well.
3. Sauté the shallots in the hot frying fat, then let them caramelize with the brown sugar. Add the vinegar, oil and cherry juice and simmer for 8 to 10 minutes. Mix the starch with 2 tablespoons of water and stir into the sauce. Season to taste with salt and pepper. Add cherries at the end and warm up with the sauce.

For the beef fillets:

1. Pat the fillets dry, season with a little salt and pepper and fry on both sides for 1 to 2 minutes in a pan with a little oil. Then remove the fillets, turn them in the coffee panade and keep warm in aluminum foil. Put the fillets in the oven 8 to 10 minutes before the end of the cooking time for the potato gratin muffins.

For the green beans:

1. While simmering, boil beans in a saucepan for 8 minutes, remove and wrap in bacon strips. Sear the fillets on all sides just before the end of the cooking time.
2. When the cooking time is over, take the muffins and fillets out of the oven, arrange everything and enjoy.