Slice the fillet into 3–4 cm chunks.
Prepare the coffee, put it in a deep bowl and immerse the chunks in it, cover with cling film and leave to rest. 

Prepare a classic breading with flour, egg, breadcrumbs and almond nibs; coat the chunks in the mixture and fry in extra virgin olive oil, then remove the excess oil by placing the chunks on a sheet of kitchen paper.

Arrange the chunks in the middle of the plate, add the salad to one side and dust with coffee powder.