Dish · Pavyllon London, London
A Bone Marrow-crusted Beef Fillet
Bordelaise sauce, onion marmalade, wholegrain mustard and verjus-glazed grapes (add pan-seared French foie gras 15)
- First documented
- 2026
- Latest documented
- October 15, 2026
- Appearances
- 1
- Description revisions
- 0
From the record
A BONE MARROW-CRUSTED BEEF FILLET is documented in the Cartelier archive as served at Pavyllon London in London. It appears on the menu of October 15, 2026 under “OUR FISH & MEAT”, listed at 69, one of 66 items served that dinner. As printed, the kitchen describes it: Bordelaise sauce, onion marmalade, wholegrain mustard and verjus-glazed grapes (add pan-seared French foie gras 15). Every appearance below preserves the menu exactly as published — source, hash, and date — so this dish can be read as it stood on any documented evening.
The dish through time
Each appearance preserves the exact description as it was printed.
As printed — October 15, 2026
A BONE MARROW-CRUSTED BEEF FILLET
Bordelaise sauce, onion marmalade, wholegrain mustard and verjus-glazed grapes (add pan-seared French foie gras 15)
- Menu date
- October 15, 2026
- Service
- dinner · OUR FISH & MEAT
- Price
- 69
- Source
- Official source
Served alongside — OUR FISH & MEAT
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Every appearance
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