Paillard, which dates back to the eighteen hundreds, is named after a famous French restaurant of the era which created a signature dish from flattened veal, like scaloppini, that became part of culinary history. Think of this recipe as a meat-based pizza – exchanging the crust for a luscious base made of grilled beef, and the other ingredients on top. The mushrooms, the cheese, the zesty herb oil, and the fresh arugula harmonize perfectly with the taste of the grilled beef – it’s a tried-and-true combination! Beef paillard is also very friendly with many other ingredients you might want to pair with it, making it easy to customize it to your personal taste. Just cook the beef and throw them on top! You may also substitute striploin or sirloin for the beef tenderloin. Serves 4.


Zesty Herb Oil

  • 1/2 bunch Parsley leaves
  • 1/2 bunch Cilantro leaves
  • 2 Green onions
  • 2 Tbsp Capers
  • 2 Cloves Garlic
  • 1/2 Tbsp Red wine vinegar
  • 1/4 tsp Chili flakes
  • 1/4 cup Olive oil
  • Sprinkle Salt & pepper


  • 4 Tbsp Butter
  • 3 Tbsp Shallots, minced
  • 2 cups Mushrooms, washed & cut in bite sized pieces
  • Sprinkle Salt & pepper

Beef Paillards

  • 4 Beef tenderloin steaks, 6 oz each
  • 1/2 cup Olive oil
  • Sprinkle Salt & pepper
  • 1 cup Aged cheddar,
  • 1 cup Arugula



  1. For the herb oil (can be done in advance): Combine all the ingredients and process until smooth, using a blender or food processor. If necessary, add a touch of olive oil to help blend them. Season to your taste with salt and pepper. Refrigerate until needed.
  2. For the mushrooms: Melt the butter in a hot skillet, add the shallots, and then the mushrooms. Cook until tender and season to taste. Set aside and keep warm while preparing the beef.
  3. For the beef paillards (can be done in advance): Place each steak between 2 sheets of heavy-duty plastic wrap, then using a meat mallet or a small heavy skillet, pounding each piece until flat, approximately 1/4 inch thick. Remove the plastic wrap and refrigerate until needed. (If possible, pick up the beef from a local butcher and ask them to flatten it for you so that you can skip this step.)
  4. The rest of it: Preheat your BBQ to its hottest setting and clean the grill. Remove beef paillards from the fridge, rub evenly with olive oil, and season both sides with a sprinkle of salt and pepper. Carefully place them on the grill and cook for two minutes, then carefully flip, and add an equal amount of cheese to each one and continue cooking for two minutes. The goal is to warm the cheese while the beef finishes. The paillard should be a nice “medium” doneness but depending on your BBQ, and your desired doneness, you might need to cook them a little longer or a little less.
    Note: Beef paillards cook very quickly, so have your BBQ as hot as possible before throwing them on the grill, allowing for the maximum “seared” flavour in the shortest amount of time.
  5. Final assembly: Place each beef paillard directly from the BBQ to the individual serving dishes, followed by a splash of the zesty herb oil, a scattered portion of mushrooms, and a sprinkle of arugula.
  6. Serve immediately and enjoy!