1 oz ground arabica coffee beans
1/2 tsp each: salt, cumin and mace
1 tsp each: brown sugar, ground cinnamon and cocoa powder
1/4 tsp each: ground cayenne pepper, ground allspice and freshly ground black pepper
1 oz unsalted butter
1 c peeled, sliced shallots
1/2 oz Espresso beans, very coarsely ground
2 Cinnamon sticks
1 oz brandy
2 c TURKEY STOCK
2 oz heavy cream
2 lbs TURKEY BREAST, raw, skinless, thick part only
As needed heat resistant plastic wrap
Combine all ingredients. Cover and hold.
Caramelize shallots in hot butter in a non-reactive saucepan. Add coffee beans and cinnamon sticks: cook several minutes.
Deglaze with brandy and reduce by 3/4.
Add turkey stock, and again, reduce by 3/4.
Add cream, and reduce by half.
Strain through fine china cap. Season to taste. Hold warm for service.
Mold the turkey breast into a log shape, roughly 3-inches in diameter.
Place turkey breast on a piece of plastic wrap, measuring 12x24-inches. Using the plastic wrap, further shape turkey breast into a log. Each roll should be about 3-inches thick and 5-inches long. The goal is to form 2 logs of this size. Twirl both ends of plastic wrap on the sides and secure by making a knot to ensure the package is watertight.
Bring a pot with 2 gallons water to a boil. Submerge both turkey roulades in water. If necessary use a weight to ensure the turkey is submerged (use metal utensil or cover). Cover the pot. Turn off the heat and poach for 10 minutes.
Remove the roulades from water and place into the refrigerator to chill for 1 hour or longer.
Carefully remove plastic wrap and slice each log into 2 steaks of about 2-1/2 inches thick.
Apply Coffee Spice Rub to both sides of the turkey medallions. Cover and hold for service.
Sear the 4 pieces in a heavy sauté pan over medium heat. Carefully turn with a spatula.
Place into a preheated 325 degree F oven and roast 5 to 8 minutes or until cooked through.
Remove; let rest 5 minutes before serving.
Serve with warm Café au Lait Sauce.