Fillet of beef with coffee crust and balsamic sauce

Name: Fillet of beef with coffee crust and balsamic sauce
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 700 g mainly waxy potatoes; 7-10 Tbsp some + 60 g butter; 7-10 Tbsp salt, pepper, sweet paprika; 1 glass (370 ml) Cherries; 12 Shallots; 2 TABLESPOONS coffee beans; 2 Garlic cloves; 7-10 Tbsp 2 1⁄2 tablespoons of brown sugar; 6 Beef fillet steaks (à approx. 180 g; 3-4 cm high); 3 TABLESPOONS Öl, 4 Tbsp Balsamico-Essig; 1 TEASPOON Cornstarch

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

700 g mainly waxy potatoes
7-10 Tbsp some + 60 g butter
7-10 Tbsp salt, pepper, sweet paprika
1 glass (370 ml) Cherries
12 Shallots
2 TABLESPOONS coffee beans
2 Garlic cloves
7-10 Tbsp 2 1⁄2 tablespoons of brown sugar
6 Beef fillet steaks (à approx. 180 g; 3-4 cm high)
3 TABLESPOONS Öl, 4 Tbsp Balsamico-Essig
1 TEASPOON Cornstarch

Directions

1
Bake stars and trees from puff pastry. You can find the instructions on our blog (lecker-lesefutter.de/blaetterteigsterne).
2
For the minigratins, peel and wash the potatoes and slice or slice them thinly. Grease 6 wells of a 12 muffin tray. Melt 60 g butter. Layer the potato slices in the hollows.
3
Season the individual layers with salt and pepper, drizzle with melted butter. Finish with butter. Place the muffin tray on one side of the baking tray. Line the other side with baking paper. Bake in a hot oven for 35-40 minutes.
4
For the sauce, pour the cherries into a sieve, drain well and collect the juice. Peel and quarter the shallots. For the crust, grind coffee beans coarsely in the universal grinder or crush them in a mortar.
5
Peel garlic and chop very finely. Mix coffee beans, garlic, 1 tablespoon sugar, 3 teaspoons paprika, 1 1⁄2 teaspoon salt and 1 1⁄2 teaspoon pepper.
6
Pat the fillets dry. Season with salt and pepper. Heat oil in a pan. Fry the meat in it for 1-2 minutes on each side. Remove and turn in the coffee crust. Place the meat on the baking tray 5-7 minutes before the end of the baking time and finish cooking.
7
Sauté the shallots in hot frying fat. Sprinkle with 1 1⁄2 tbsp. sugar and caramelise. Add vinegar, cherry juice and 100 ml water, bring to the boil and simmer for 8-10 minutes. Stir starch and 2 tablespoons of water until smooth.
8
Thicken the sauce with it, simmer for about 1 minute. Season to taste with salt and pepper. Heat the cherries in it. Take the muffins and meat out of the oven. Let the meat rest for a short time. Lift the muffins out of the troughs.
9
Dress everything.