We frequently work with Top of the Square Catering and find the food and service to be exceptional. From artist hospitality to small receptions to opening night galas, there is nothing that Milton and his team can't handle.

-Michael Harrington
New York University



Slow Roasted Filet of Beef


Yield: 4 Servings


  • 1 whole beef tenderloin, cleaned
  • Roughly crushed black pepper, as needed
  • 1/2 bunch thyme
  • 1/2 bunch tarragon
  • Salt to taste

Roasted Yellow Tomato / Tarragon Buerre Blanc

  • 2 shallots, mince
  • 2 garlic, mince
  • 2 bottles white wine, chardonnay
  • 1 quart white beef stock
  • 8 ounces yellow tomato
  • 1 bunch tarragon
  • 2 pounds butter, softened

Puree of Potato with Bruniose Red Pepper

  • 4 chef potatoes, peeled
  • 1 pound butter, softened
  • Salt and white pepper to taste
  • 1/2 cups heavy cream
  • 1 red pepper, bruniose

Asparagus Croquette

  • 3 bunches asparagus, blanched, pureed and strained
  • 1 pound potato puree


Slow Roasted Filet of Beef: Season whole tenderloin with salt, pepper, thyme, and tarragon. Pan sear until all sides are browned. Place on a rack on top of a sheet pan and slowly roast in a convection oven at 250 degrees for 30 minutes. Check internal temperature, must be 125 degrees internally, to be medium rare. Remove from oven and let rest before slicing into 8 oz portions.

Roasted Yelloe Tomato / Tarragon Buerre Blanc: Sauté shallots, garlic, tarragon and yellow tomato. Add and reduce 2 bottles of chardonnay by half. Add beef stock and reduce once again by half. Transfer into a bain marie slowly blend in softened butter and season to taste. Strain through chinois. 

Puree of Potato with Bruniose Red Pepper: Boil Potatoes. Run through a food mill and whip in butter and cream. Season and flod in bruniose of red pepper. 

Asparagus Croquette: Add potato puree as need. 3 to 1 ratio. Shape into quenelles. Freeze then bread using standard breading procedure. 


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