Top Chef, Season 6, Episode 11, Quickfire Challenge

2 Servings

• 8 oz dried chipped beef
• ¼ lb butter
• ¼ lb flour
• 2 cups milk

• 2 vine-ripened tomatoes, sliced ¼” thick
• Pinch of Herbes de Provence
• 2 tablespoon butter
• 1 potato, peeled and shredded
• 2 sprigs fresh chives, shaved
• 2 slices white toast, crust removed
• Canola oil, as needed
• Salt and pepper

1. For béchamel, melt butter in a saucepan and mix in flour to make a roux. Add milk while whisking constantly to avoid lumps. Add chipped beef to the béchamel and season to taste.

2. Heat a sauté pan with canola oil and add tomatoes. Season with herbes de province, salt, pepper, and finish with 1 tablespoon of butter. Place pan in oven and roast until tomatoes are almost falling apart.

3. Sauté potatoes in a hot pan with canola oil, 1 tablespoon of butter, and chives. Cook potatoes until crispy and light gold.

To Serve:

1. Arrange tomato slices, potato, and toast onto plate.

2. Spoon chipped beef in béchamel sauce over top.