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.
New York University
Slow Roasted Filet of Beef
Yield: 4 Servings
Roasted Yellow Tomato / Tarragon Buerre Blanc
Puree of Potato with Bruniose Red Pepper
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.