| 2 c. Dry red wine |
1/2 cup |
$0.35 per fluid ounce
|
$1.40 |
| 1 c. Beef broth |
1/4 cup |
$1.29 per 14 1/2 ounces
|
$0.19 |
| 1 c. Chicken broth |
1/4 cup |
$0.99 per 14 1/2 ounces
|
$0.14 |
| 1/4 c. Shallots, finely minced |
1 tablespoon |
$3.99 per pound
|
$0.09 |
| 3/4 tsp Dry thyme |
1/6 teaspoon |
$1.97 per 2 ounces
|
$0.01 |
| 2 ounce Cream cheese, at room temperature |
1/2 oz |
$3.15 per 8 ounces
|
$0.20 |
| 1 tsp Chopped garlic |
1/4 teaspoon |
$4.00 per pound
|
$0.01 |
| 1/4 tsp Dry thyme |
0.06 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1/4 tsp Dry tarragon |
0.06 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1 tsp Minced fresh chives, or possibly green onion |
1/4 teaspoon |
$2.59 per 2/3 ounces
|
$0.07 |
| 1/4 tsp Dry basil |
0.06 teaspoon |
$2.59 per cup
|
$0.00 |
| 32 ounce Beef tenderloin, in 4 steaks |
8 oz |
$14.99 per pound
|
$7.50 |
| 2 Tbsp. Extra virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 1/4 c. Butter, cut into pcs |
1 tablespoon |
$3.99 per 16 ounces
|
$0.12 |
| Total per Serving |
$9.82 |
| Total Recipe |
$39.27 |
Suggestions?