Chipped Beef on Toast
This recipe crafts a classic Chipped Beef on Toast, featuring a rich, velvety cream sauce infused with garlic, rosemary, and shallots. The sauce, thickened with a golden roux and strained for smoothness, is combined with chipped beef and served generously over toasted sourdough, finished with parsley and paprika. It's a comforting, hearty dish.
Equipment
- 1 Large Saucepan
- 1 Small Saucepan
- 1 Whisk
- 1 Fine-Mesh Strainer
- 1 Chef's Knife and Cutting Board
Ingredients
Main
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons minced garlic
- 1 tablespoon chopped fresh rosemary
- 3 shallots minced
- 12 cups heavy cream
- 1 teaspoon salt
- 1 tablespoon black pepper
- Chipped beef for serving
- Sourdough toast for serving
- Chopped fresh parsley for garnish
- Paprika for garnish
Instructions
- In a small pan, melt 2 tablespoons of the butter and add the flour. Cook, stirring, until the mixture begins to turn a light brown color, about 4 minutes. Remove from the heat.
- In a large saucepan, melt the remaining 2 tablespoons butter. Cook the garlic, rosemary and shallots until the shallots are translucent. Add the cream and bring to a boil. Add the butter-flour mixture, reduce the heat and simmer for 10 to 15 minutes, stirring occasionally. Add the salt and pepper and strain.
- For each serving, heat 1 cup of sauce to a simmer, add 2 ounces chipped beef and bring to a boil. Pour the mixture over two to three slices sourdough toast and garnish with parsley and paprika.
Notes
The roux is fundamental; cook it to a light golden brown for a rich, nutty foundation without burning. Straining the sauce ensures a velvety smooth texture, free of herb and shallot bits, which elevates the dish's presentation and mouthfeel. Be mindful of the chipped beef's inherent saltiness and adjust seasoning accordingly at the final stage. For added depth, consider a splash of dry white wine or sherry when sautéing the aromatics. A pinch of freshly grated nutmeg can also complement the cream sauce beautifully. Ensure your sourdough toast is robustly toasted to prevent it from becoming soggy under the rich sauce. Garnish generously with fresh parsley and vibrant paprika for both flavor and visual appeal.