| 4 lb Beef tenderloin, proportionately shaped |
5 1/3 oz |
$14.99 per pound
|
$5.00 |
| 1 c. Mushrooms, fresh, cleaned & chopped |
1 tablespoon |
$3.69 per 8 ounces
|
$0.09 |
| 2 Tbsp. Onion, chopped |
1/2 teaspoon |
$0.79 per pound
|
$0.00 |
| 1 Tbsp. Butter, sweet |
1/4 teaspoon |
$3.99 per 16 ounces
|
$0.01 |
| 1 Tbsp. Extra virgin olive oil |
1/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
| 1/2 c. Liver pat=82 |
2 teaspoons |
n/a
|
|
| 1 Tbsp. Parsley, fresh, chopped Prepared crust, (sufficient for four 9" pie crusts) Water |
1/4 teaspoon |
$1.09 per cup
|
$0.01 |
| 3 Tbsp. Onion, minced |
3/4 teaspoon |
$0.79 per pound
|
$0.00 |
| 1 x Parsley sprig |
0.08 parsley |
$1.09 per cup
|
$0.00 |
| 1/2 tsp Tarragon, dry |
0.04 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1/2 tsp Chervil, dry |
0.04 teaspoon |
$3.70 per ounce
|
$0.00 |
| 1/4 c. Red wine vinegar |
1 teaspoon |
$3.39 per 12 fluid ounces
|
$0.05 |
| 2 tsp ,Water |
1/6 teaspoon |
n/a
|
|
| 1/4 c. Butter, sweet, softened Salt Cayenne |
1 teaspoon |
$3.99 per 16 ounces
|
$0.04 |
| Total per Serving |
$5.23 |
| Total Recipe |
$62.70 |
Suggestions?