by Paris Permenter & John Bigley

Part of the SuperClubs chain, this resort is a study in elegance and style aimed at achievers who are looking for pampering and the highest quality service. From the marble entrance to the elegant columns, this resort is a step above a typical beachfront resort.

With standard offerings including 24-hour room service, private room valets, and direct dial phones, this resort serves up its elegance in an all-inclusive package that invites guests to try it all and live like a king. All charges, from airport transfers to drinks to watersports are included in the one price package. And for romantically-minded couples, weddings and vow renewals are complimentary as well.

Daily lessons are offered in snorkeling, scuba diving, and water skiing at Grand Lido, plus private tennis lessons. For something less strenuous, there's the white sand beach for lazy (and, along one stretch, nude) sunbathing or satellite TV back in the room. For the ultimate in pampering, guests can indulge with a complimentary manicure or pedicure.

Grand Lido faces the clear blue waters of Bloody Bay (named during the days when whalers cleaned their catch here), home of the M./Y. Zein. This majestic 147-foot vessel was once owned by Aristotle Onassis, who gave the yacht to Princess Grace as a wedding present. Today Grand Lido guests enjoy cruises and even specially arranged parties and weddings aboard that honeymoon yacht.

Along with an expansive white sand beach which offers everything from scuba to sunset cruises to a water trampoline, Grand Lido Negril is also home to a nude beach with its own bar, grill, hot tub, and pool.

Millefeuilles of Beef Tenderloin

1 (7 ounce) fillet beef tenderloin
2 tablespoons olive oil
1/4 cup dried Chinese mushrooms, rehydrated, cut small
1 cup white button mushrooms, diced small
1/4 cup onion
1 teaspoon garlic
1 tablespoon butter
1 teaspoon chives
1 teaspoon basil
salt and pepper to taste

Sauce:
1 tablespoon butter
1/4 cup onion, diced thin and long
1 teaspoon garlic, chopped fine
1/2 teaspoon green peppercorns
1/2 teaspoon thyme
1/2 cup dried mushrooms, cut small
1 bay leaf, broken in small pieces
1/4 cup diced carrots
1 teaspoon tomato paste
1 cup red wine
1 cup beef stock
salt and pepper to taste

Sauté onion and garlic in butter then add peppercorns, thyme, mushrooms, carrots, bay leaf, salt, pepper, tomato paste, and stir for a few minutes. Add red wine and reduce then add beef stock, reduce and strain.

To prepare meat, sprinkle salt and pepper on both sides of fillet. Heat olive oil in a pan and seal the meat on both sides. Put meat aside. Add butter to olive oil and fry onion, garlic, dried mushrooms, chive, basil and fry for five minutes. Set aside.

Slice meat in three pieces. Put one slice in dish, top with sauce mixture. Put another piece of meat on top and top with sauce and third piece on top and put in oven for 10 minutes or until done. Serve topped with warm sauce.