| 4 Tbsp. extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
| 1 x onion, finely minced |
1/4 onion |
$0.79 per pound
|
$0.05 |
| 2 clv garlic, finely minced, optional |
1/2 garlic garlic |
$4.00 per pound
|
$0.01 |
| 1 lb assorted wild mushrooms, finely minced |
1/4 lb |
$4.99 per 4 ounces
|
$4.99 |
| 1 Tbsp. fresh tarragon, chopped or possibly 1 tsp. dry |
3/4 teaspoon |
$1.97 per 2 ounces
|
$0.02 |
| 4 x 6 ounce beef tenderloin steaks |
6 oz |
$14.99 per pound
|
$5.62 |
| Â Â The Sauce |
1/4 sauce |
n/a
|
|
| 1 Tbsp. extra virgin olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 1 x onion, finely minced |
1/4 onion |
$0.79 per pound
|
$0.05 |
| 2 clv garlic, finely minced, optional |
1/2 garlic garlic |
$4.00 per pound
|
$0.01 |
| 1 Tbsp. tomato paste |
3/4 teaspoon |
$1.29 per 6 ounces
|
$0.03 |
| 1 c. Cabernet Sauvignon or possibly other full bodied red wine |
1/4 cup |
$0.51 per fluid ounce
|
$1.02 |
| 1 c. beef stock, you may use canned! |
1/4 cup |
$1.29 per 14 1/2 ounces
|
$0.19 |
| 1 tsp corn starch |
1/4 teaspoon |
$2.89 per 16 ounces
|
$0.00 |
| Total per Serving |
$12.23 |
| Total Recipe |
$48.91 |
Suggestions?