True to its coffee roots, Granny Mouse supports local coffee brand Terbodore which originates in the Midlands. We love to serve their blends in many ways. At the same time, we also love to experiment with coffee and creating innovative meals with the famous bean.

Here are some of Granny Mouse’s culinary artist, Theo Mannie’s, favourite ways to get a buzz by creating meals with this magical bean. 

4x 200g beef fillet

20g plunger coffee

500ml red wine

100g sugar

1 sprig fresh thyme

200g cold mash potato

3 cloves garlic crushed and pureed

50ml cream

40g streaky bacon cut into cubes

100g baby carrots blanched for 30sec

100g broccoli florets blanched for 30sec

40g butter for cooking

Salt & pepper for seasoning 

Method: In a coffee plunger, make the coffee with 400ml of water. Strain the coffee and allow to cool. In the meantime, pour the wine in a saucepan and reduce by half on medium heat.  Add the sugar, thyme and coffee to this and continue to reduce until the sauce has thickened. In a food processor, place the mash potato, garlic and cream. Blend for 5 to 8 min until it becomes a smooth puree. Season with salt and pepper to taste Cut the carrots in half-length ways, sauté together with the broccoli in a pan of butter for about 3 min. In a hot frying pan, sear the fillet in some butter turning occasionally so that all the sides are golden brown.  Season with salt and pepper before placing in the oven, until it is cooked to your liking. Remove and allow to rest. While the steak is resting warm up the potato puree, vegetables and sauce (separately) use a table spoon to place a dollop of puree on one end of the plate, and then with the back end of the spoon, smear the puree towards the opposite end. Arrange the broccoli and carrots along the outer end of the puree. Place the steak down the middle and drizzle the sauce over.