Fillet of beef with coffee crust on cherry sauce

Name: Fillet of beef with coffee crust on cherry sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 2 rectangular slices (75 g each) of deep-frozen puff pastry; 1 Egg yolk (size M); 7-10 Tbsp poppy seeds, sesame seeds, chopped pistachios, grated parmesan; 700 g Potatoes; 75 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 1 glass (370 ml) Cherries; 12 Shallots; 2 TABLESPOONS roasted coffee beans; 2 Garlic cloves; 2 1/2 TABLESPOONS demerara sugar; 3 TSP Sweet peppers; 3 TABLESPOONS Oil; 4 Rinder fillet medallions (approx. 225 g); 4-5 Tbsp dark balsamic vinegar; 1 TEASPOON Cornstarch; 7-10 Tbsp Thyme; baking paper; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

2 rectangular slices (75 g each) of deep-frozen puff pastry
1 Egg yolk (size M)
7-10 Tbsp poppy seeds, sesame seeds, chopped pistachios, grated parmesan
700 g Potatoes
75 g Butter
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
1 glass (370 ml) Cherries
12 Shallots
2 TABLESPOONS roasted coffee beans
2 Garlic cloves
2 1/2 TABLESPOONS demerara sugar
3 TSP Sweet peppers
3 TABLESPOONS Oil
4 Rinder fillet medallions (approx. 225 g)
4-5 Tbsp dark balsamic vinegar
1 TEASPOON Cornstarch
7-10 Tbsp Thyme
baking paper
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Let the puff pastry thaw at room temperature for about 10 minutes. Then lay them on top of each other and roll out into a rectangle (approx. 30 x 34 cm) on a floured work surface. Cut out stars (approx. 5 cm Ø) and fir trees (approx. 8 cm high) as desired.
2
Makes 12-15 pieces. Place on a baking tray lined with baking paper.
3
Whisk the egg yolk and 1 tablespoon of water. Spread a thin layer on stars and trees. Sprinkle as desired with poppy seeds, sesame seeds, cheese and pistachios. In the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
4
manufacturer) bake for 10-12 minutes, remove from oven and let cool on a cake rack.
5
In the meantime peel and wash the potatoes and slice them into thin slices. Grease 6 hollows of a muffin tray (each containing approx. 100 ml). Melt butter. Lay potato slices fan-shaped in the greased wells.
6
Season individual layers with salt and pepper, drizzle with melted butter. Finish with butter. Press potato slices lightly in between.
7
Place the muffin tray on a baking tray so that there is still space for the meat. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 35-40 minutes.
8
In the meantime, pour the cherries into a sieve, drain well and collect the juice. Peel and quarter the shallots.
9
Coarsely grind the coffee beans in a universal grinder. Peel garlic and chop very finely. Mix coffee beans, garlic, 1 tablespoon sugar, paprika, 1 1/2 teaspoon salt and 1 1/2 teaspoon pepper in a small bowl.
10
Heat the oil in a frying pan and fry the meat on both sides over high heat. Remove from the pan and turn in the coffee crust. Line the free surface of the baking tray with baking paper.
11
Place the meat on the baking tray 5-7 minutes before the end of the baking time.
12
Sauté the shallots in the frying fat while turning. Sprinkle with 1 1/2 tbsp. sugar, allow to caramelize, deglaze with vinegar, cherry juice and 100 ml water, bring to the boil and simmer for 8-10 minutes. Stir starch and 1-2 tbsp. water until smooth.
13
Stir into the boiling liquid, bring to the boil, simmer for 1 minute, season with salt and pepper. Add cherries, heat briefly.
14
Remove the muffins and meat from the oven. Let the meat rest for a short time. Carefully lift the potato muffins out of the troughs with a knife. Arrange medallions on plates with some sauce, muffins and puff pastry particles, garnish with thyme.
15
Add the rest of the sauce.