coffee roasted veal with potato wafers

1/4 cup premium coffee beans
1 bunch thyme, leaves finely chopped
750g veal loin
2 large potatoes, peeled
1/4 cup ghee, melted
sea-salt flakes and freshly ground black pepper
2 tbsp extra virgin olive oil
roasted truss tomatoes and rocket leaves, to serve

1. Prehat oven to 190C. Grind coffee beans very finely and put ina small bowl. Add thyme and stir to combine. Rub mixture all over veal. Wrap tightly in plastic wrap and refrigerate for 4 hours to marinate.
2. Using a mandoling or a very sharp knife, slice potatoes very finely. Put slices in a large bowl, add ghee and toss to combine. Heat a large non-stick frying pan over a medium heat and arrange slices in a pan. Cook for 5 mins or until golden and crips. Season with salt and pepper.
3. Brush off excess coffee mixture from veal. Season with salt and pepper, then rub with oil. heat a large griddle pan over a medium high heat. Add veal and cook for 10 mins, turning often, until cooked to medium. Rest for 5 mins then carve. Serve with potato wafers, roasted truss tomatoes and rocket.