Heat oven to 375 degrees F. Toss shallots with olive oil to coat in a baking pan and season with salt and pepper. Roast until shallots are tender, stirring occasionally, about half an hour. Combine wine and beef broth in a saucepan and bring to a boil. Cook over high heat.
Volume should be reduced by half. Add in tomato paste. Set aside. Pat beef dry and sprinkle with salt and thyme and pepper. Add beef to pan oiled with coconut oil. Brown on all sides over high heat. Put the pan back in the oven. Roast beef for about half an hour for medium-rare. Transfer beef to platter. Cover loosely with foil. Place pan on the stovetop and add broth mixture. Bring to boil and stir to scrape up any browned bits. Transfer to a different saucepan, and bring to simmer.
Mix 1 1/2 tbsp. coconut oil and flour in a small bowl and mix. Whisk into the broth, and simmer until sauce thickens. Stir in roasted shallots. Season with salt and pepper. Cut beef into 1/2 inch thick slices. Spoon some sauce over
Heat oil in a saucepan over medium heat. Cook garlic, onions, sirloin, and ground beef in oil until the meat is browned and the onions are translucent. Mix in the diced tomatoes, coffee, tomato paste, and beef broth. Season with oregano, cumin, cocoa powder, cayenne pepper, coriander, and salt. Stir in hot chile peppers and 3 cups of beans. Reduce heat to low, and simmer for two hours. Stir in the 3 remaining cups of beans. Simmer for another 30 minutes.
Heat oven to 350 degrees F. Combine mustard, tomato paste, 1 tbsp. lemon juice in a small bowl. Combine onion, ground beef, flax, egg, and remaining lemon juice in a separate larger bowl. And add 1/3 of the tomato paste mixture from the smaller bowl. Mix all well and place in a loaf pan. Bake at 350 degrees F for one hour. Drain any excess fat and coat with the remaining tomato paste mixture. Bake for 10 more minutes.