| 4 x 6 ounce beef, tenderloins, cut into medallions |
6 oz |
$3.99 per pound
|
$1.50 |
| 1/2 tsp salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1 tsp black pepper |
1/4 teaspoon |
$7.99 per 16 ounces
|
$0.01 |
| 4 Tbsp. fresh rosemary, minced |
1 tablespoon |
$2.59 per 1 1/4 ounces
|
$0.24 |
| 2 Tbsp. extra virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 2 med red onion, minced |
1/2 onion |
$0.99 per pound
|
$0.16 |
| 2 clv garlic, minced |
1/2 garlic garlic |
$4.00 per pound
|
$0.01 |
| 1/2 c. cranberry, jelly or possibly jam |
2 tablespoons |
$1.99 per pound
|
$0.06 |
| 1/2 c. dry red wine, like Merlot, Chilean |
2 tablespoons |
$0.35 per fluid ounce
|
$0.35 |
| 1/2 c. fresh parsley |
2 tablespoons |
$1.09 per cup
|
$0.14 |
| Total per Serving |
$2.57 |
| Total Recipe |
$10.27 |
Suggestions?