The Beef
Roast Beef, Marinated Onions, Fried Potato Sticks, Au Poivre Aïoli, White Cheddar, Baguette
Chefs Scott Arn and Ramtin Yashar of Golden Boy Market and Deli | Henderson, NV
Adapted by StarChefs | March 2026 | Photo: Alexander Zeren
INGREDIENTS
Marinated Onions:
500 grams julienned red onions
50 grams parsley, basil, and oregano dry mix
12 ounces pomegranate molasses
Au Poivre Aïoli:
4 quarts veal stock
Neutral oil
2.4 kilograms julienned red onions
330 grams red wine vinegar
300 grams toasted black peppercorns, ground
3.5 kilograms Kewpie mayonnaise
100 grams kosher salt
To Assemble and Serve:
Toasted baguette
Fried potato sticks
Sliced roast beef
Sharp white cheddar
METHOD
For the Marinated Onions:
In a mixing bowl, combine all ingredients. Cover and refrigerate 2 hours.
For the Au Poivre Aïoli:
In a stockpot over medium heat, add stock and reduce until nappe, or until 1 quart stock remains. Reduce heat, cover, and keep warm. In a saucepan over low flame, heat oil. Add onions and cook until caramelized. Transfer to a Vitamix Commercial blender. Add vinegar, peppercorns, and reduced veal stock. Blend until smooth. Let cool. Transfer to a mixing bowl and whisk in mayonnaise and salt. Set aside.
To Assemble and Serve:
Spread desired amount Au Poivre Aïoli on both sides of bread. On bottom half, stack desired amount potato sticks, roast beef, cheese, and Marinated Onions. Close sandwich and serve.
