| 1 quart low-sodium beef stock |
1/4 quart |
$1.29 per 14 1/2 ounces
|
$0.75 |
| Four 6 to 8-ounce filet mignons |
7 oz |
$14.99 per pound
|
$6.56 |
| 1 teaspoon kosher salt |
1/4 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1 teaspoon freshly cracked black pepper |
1/4 teaspoon |
$7.99 per 16 ounces
|
$0.01 |
| 4 tablespoons butter |
1 tablespoon |
$3.99 per 16 ounces
|
$0.12 |
| 2 tablespoons extra-virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 3 cups thinly sliced cremini mushrooms |
3/4 cup |
$3.99 per pound
|
$0.47 |
| 4 cloves garlic, minced |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| 1/2 cup brandy |
2 tablespoons |
$22.00 per liter
|
$0.65 |
| 1/2 cup dry red wine |
2 tablespoons |
$0.35 per fluid ounce
|
$0.35 |
| 1 tablespoon Dijon mustard |
3/4 teaspoon |
$2.69 per 8 ounces
|
$0.04 |
| 1 tablespoon Worcestershire sauce |
3/4 teaspoon |
$5.29 per 10 fluid ounces
|
$0.07 |
| Total per Serving |
$9.16 |
| Total Recipe |
$36.65 |
Suggestions?