Yves Duron was brought up in the French city of Lyon, where he graduated from hotel school before working in restaurants throughout France and Belgium. He joined the Mandarin Oriental Macau as sous chef in 1989 and becomes executive chef at the hotel next month.
Butterfly Of Beef Tenderloin With Raddichio And Goat Cheese 190g beef tenderloin 70g raddichio lettuce 40g goat cheese 10g fresh basil 1/2 tsp balsamic vinegar 1/2 tsp extra virgin olive oil 11/2 pink eye potatoes 3/4 cup beef stock 10g walnuts 10g pinenuts 1/4 cup red wine 5g lollarossa lettuce seasoning Ask a butcher to prepare two large slices of US beef tenderloin of 80g each and flattened to less than 1cm thick.
Mix the raddichio lettuce finely in a bowl, cut the goat cheese, mix with the oil and vinegar. Season to taste.
Grill the beef at a high temperature to seal the outside but do not overcook the heart of the meat. Put aside. Pan-fry the potato in a non-stick pan with a drop of olive oil, then finish cooking in a hot oven. In a pan, reduce the red wine with the walnut and pinenut. Add the beef stock, salt and pepper, and simmer for a few minutes.
To serve, set the raddichio between the two beef slices. Arrange, on a heated plate, the lollarossa lettuce and the potato next to the beef. Spoon around some of the walnut sauce.
