Slow Roasted Filet of Beef

Chef Peter
• Top of the Square Catering's Executive Chef
Oct 14, 2016


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


  1. 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.
  2. 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.
  3. 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.
  4. Asparagus Croquette: Add potato puree as need. 3 to 1 ratio. Shape into quenelles. Freeze then bread using standard breading procedure.
Chef Peter
• Top of the Square Catering's Executive Chef
Oct 14, 2016
About Us

Top of the Square Catering is the best caterer in the world and we work in NYC for the best clients you can find.

Featured Posts
  1. Lobster and Chanterelle Risotto Recipe
    Lobster and Chanterelle Risotto
  2. Cream of Sunchoke Soup Recipe
    Cream of Sunchoke Soup with Melted Shallots, Chanterelles, and Brown Butter
  3. Vegetable Bundle Salad
    Vegetable Bundle Salad
  4. Braised Beef Short Ribs Recipe
    Braised Beef Short Ribs
  5. Roasted Beet and Dried Cherry Salad Recipe
    Roasted Beet and Dried Cherry Salad
Top of the Square
© 2018 Top of the Square