Pink Roasted Young Bull with Mashed Potatoes and Mint Leaf Spinach

For the pink roasted young bull with “Maille au Miel” BBQ sauce on hazelnut mashed potatoes and mint leaf spinach, first peel the onion, garlic and ginger for the BBQ sauce and blend in a food processor with the chili pepper to a fine paste.

In a saucepan with the spices, mustard, and honey, sweat in a little olive oil for 5 minutes, then deglaze with the orange juice and let it reduce a little. Add ketchup, mustard, Worcester sauce and paprika powder and simmer on low heat for about 15 minutes. Then strain the sauce through a sieve and season to taste with salt and pepper.

Pour the BBQ sauce into the syringe and “inoculate” the meat with it, season the meat with salt and sear on all sides. Cook in the oven at 120 °C for about 1 hour (core temperature 50 °C).

For the gravy, peel the shallots and cut into small cubes, sauté in a pan with a little oil and the thyme, deglaze with the red wine, add the jus and let it simmer slightly, assemble with cold butter (slightly thicken), season with salt and pepper.

For the mashed potatoes, peel the potatoes and boil them in salted water until soft, heat the milk and oil in a second pot, drain the potatoes and let them evaporate briefly, press the still warm potatoes into the milk, stirring frequently with a whisk. Season with mustard, salt, pepper and nutmeg, stir in the chopped hazelnuts at the end.

Preparation Tip:

The pink roasted young bull with "Maille au Miel" BBQ sauce on hazelnut mashed potatoes and mint leaf spinach makes a great feast.

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