16:56 Oct 22 

The answer I found elsewhere is quite far off what I, or anyone else, thought. This cut is the bovine equivalent to filet mignon in pork making the translation 'beef tenderloin'

14:12 Oct 22 

What emiledgar is saying fits in with the information we've been gathering and reading. My roulade idea is likely to have been a red herring, so I'm going to delete it.

12:27 Oct 22 

I think that the "marquise" of meat probably takes its name from "marquise" as "awning" or "canopy" since the meat is thin slices draped around a central object.
For the recipe, therefore, you could just call it 1 kg of thinly sliced beef roast. All the recipes I have ever seen called for cooked beef, BTW. For the menu I would leave it in French and put an explanation in English.

11:46 Oct 22 

is the full title. The thick wine sauce is another reason for me to rule out any toy additions. Had it been just for a menu, I'd have left marquise and let the waiting staff explain; but this is a recipe and, as I said in my question, the main ingredient is 1 kg of marquise de boeuf.
I surmise that it is thinly sliced beef, most likely a top cut, but is it cooked or raw? There's the rub. The person who needs this recipe translated has already done a lot of toing and froing with the originator for other things (nothing to do with me). I'll just have to ask them to ring the chef up... again.
Explanations in the recipe itself are VERY thin on the ground.
Do they take the meat raw to the guests to cook themselves? There are no meat cooking instructions in the recipe. Does this mean it's smoked or dried beef? I just don't know.

11:30 Oct 22 

... is silent on such a thing as a marquise de boeuf, or my old ed. anyway. The usual "marquise", in the doll line, is "de jambon" or "de saumon". Some leave out the doll and are just very fancy platters, but it's hard to get away from that thinly sliced (tartare?) meat arranged very fussily... other ingredients?

10:46 Oct 22 

Looks like we're all in for a roasting!

09:50 Oct 22 

this is a classy joint