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Roasted BC Beef with Salt Baked Potatoes & Aioli



About the Recipe


Cracked black pepper roasted BC Beef Salt Baked BC Fresh Potatoes Brightside Eggs Aioli with Lemon, Caper, Chives and Pickled Fennel

  • BC Beef, 4-5oz per person

For me, I like all kinds of cuts of BC Beef, certainly the most popular are the primary cuts, striploin, tenderloin and ribeye. I love trying the secondary cuts, flank, flatiron, sirloin, coulotte, skirt, tri-tip are among my favourites. They are tasty, and by choosing something new and different we are supporting the ranchers and the butchers in whole animal sustainability. I invite you to visit your local butcher and ask them to surprise and delight with something new to bbq or heavy fry pan. Method: 4-5 oz of beef per person

  • Small potatoes, 4-5 per person

Brightside Eggs Aioli:

  • ½ cup white wine vinegar

  • ¼ sugar

  • ⅛ cup kosher salt

  • 1 bay leaf

  • 10 black peppercorns

  • ½ cup finely diced fennel

  • 2 whole eggs

  • 2 egg yolks

  • 1.5 cup canola oil

  • 2 tbsp whole grain mustard

  • 3 tbsp chopped capers

  • 2 tbsp finely chopped chives

  • 3 tbsp chopped pickled fennel

  • 1 lemon, zested and juiced

  • 1 tbsp prepared horseradish



  • pre heat the cast iron pan over medium heat. You’ll want a very hot pan but not a too hot

  • season beef with kosher salt and cracked black pepper

  • add some canola oil in the pan, lay the beef in the pan and sear on all sides,

  • reduce the heat a touch, add a clove of garlic, 3 tbsp of butter and some fresh thyme to the pan, baste the beef with large spoon and cook until medium rare, or your desired temperature. When you're finished cooking the beef, remove it from the pan and let the beef rest.


Cook the potatoes in simmering water that is heavily salted, make sure the water tastes like the ocean. Cook the potatoes until fork tender, strain the water off the spuds, gently crush the potatoes and toss in in 2 tbsp of extra virgin olive oil and 1 tsp of kosher salt, put on a baking tray and roast in a preheated 400 degree for 25 minutes until they are golden brown and crispy. Serve Immediately… as they are addictive and will disappear before you have a chance to build the dish.

Brightside Eggs Aioli

Make the picked fennel (day before serving)

Bring the first 5 ingredients (white wine vinegar thru black peppercorns) to a boil. Let cool. Add fennel to chilled pickling liquid, let sit in fridge overnight until fennel is marinated, sweet and sour.

Whisk the eggs and the yolks together, add the whole grain mustard and slowly whisk in the canola oil until thicker and emulsified. Add capers, chives, 3 tbsp pickled fennel, lemon zest and juice, horseradish.

Yield: 2 cups

Will last in your fridge for 2 weeks and is great with seafood as a dipping sauce.

To Serve the Dish. Place the potatoes in the middle of a platter, slice the beef and place on top, serve with a side salad and plenty of the homemade aioli. Food pairing: Farmhouse Brewing beer

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