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Le Chaudron recipe
Pavé bœuf papillote légumes
Beef steak baked in parchment with vegetables
⏱ 30 minServes 2Medium380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
2beef steaks150 g (5 oz) each
200 g (7 oz)small mushrooms
1zucchini
1red onion
2 clovesgarlic
1 tbspolive oil
1 sprigthyme
1 pinchsalt and pepper
1 tbspwhole-grain mustard
- 2 beef steaks 150 g (5 oz) each
- 200 g (7 oz) small mushrooms
- 1 zucchini
- 1 red onion
- 2 cloves garlic
- 1 tbsp olive oil
- 1 sprig thyme
- 1 pinch salt and pepper
- 1 tbsp whole-grain mustard
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200°C (400°F) convection. Cut 2 large squares of parchment paper, about 35 cm (14 in).
- Cut the zucchini into 5 mm (¼ in) half-moons, thinly slice the red onion and finely chop the garlic.
- Brush the mushrooms clean (don't wash them) and halve if large.
- Make a bed of half the vegetables in the center of each square.
- Brush both sides of each steak with whole-grain mustard.
- Set a steak on each bed of vegetables, add the garlic, thyme leaves, salt and pepper, and drizzle with ½ tablespoon oil.
- Seal the parcels tightly by folding and pinching the edges.
- Bake for 18 minutes for rare or 22 minutes for medium. Serve right away and open at the table.
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