| 2 c. coarse salt plus |
1/3 cup |
$2.91 per 16 ounces
|
$0.62 |
| 2 Tbsp. coarse salt |
1 teaspoon |
$2.91 per 16 ounces
|
$0.04 |
| 1/4 c. fresh thyme leaves plus |
2 teaspoons |
$1.99 per cup
|
$0.08 |
| 3 Tbsp. fresh thyme leaves |
1 1/2 teaspoons |
$1.99 per cup
|
$0.06 |
| 1/4 c. fresh rosemary leaves plus |
2 teaspoons |
$2.59 per 1 1/4 ounces
|
$0.16 |
| 3 Tbsp. fresh rosemary leaves |
1 1/2 teaspoons |
$2.59 per 1 1/4 ounces
|
$0.12 |
| 2 lrg Large eggs separated |
1/3 eggs |
$2.53 per 12 items
|
$0.07 |
| 2 c. all-purpose flour - (to 2 1/2 c.) plus more |
1/3 cup |
$2.99 per 5 pounds
|
$0.05 |
| 2 lb beef tenderloin - (to 3 lbs) tied, at room temperature |
5 1/3 oz |
$14.99 per pound
|
$5.00 |
| 1 Tbsp. unsalted butter |
1/2 teaspoon |
$3.99 per 16 ounces
|
$0.02 |
| 1 Tbsp. extra-virgin extra virgin olive oil |
1/2 teaspoon |
$5.99 per 16 fluid ounces
|
$0.03 |
| 1 c. fresh flat-leaf parsley leaves |
2 tablespoons |
$1.09 per cup
|
$0.18 |
| 6 x garlic cloves thinly sliced Freshly-grnd black pepper |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| Total per Serving |
$6.47 |
| Total Recipe |
$38.83 |
Suggestions?