| 2 Tbsp. extra virgin olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 3/4 tsp cracked black peppercorns |
1/8 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 3/4 tsp salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1 x beef tenderloin - (2 lbs) trimmed of fat |
1/6 beef tenderloin |
$14.99 per pound
|
$0.51 |
| 1/2 c. mayonnaise |
1 tablespoon |
$4.19 per 15 ounces
|
$0.20 |
| 2 Tbsp. prepared horseradish |
1 teaspoon |
$1.99 per 4 ounces
|
$0.09 |
| 1 tsp fresh lemon juice |
1/6 teaspoon |
$2.19 per 15 fluid ounces
|
$0.00 |
| 2 c. baby arugula rinsed, patted dry |
1/3 cup |
$2.92 per ounce
|
$0.69 |
| 2 tsp extra-virgin extra virgin olive oil |
1/3 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
| 1 lrg French bread loaf halved lengthwise, and lightly toasted |
1/6 bread |
$0.19 per ounce
|
$0.11 |
| 1 lrg tomato thinly sliced |
1/6 tomatoes |
$1.99 per pound
|
$0.13 |
| 1/2 lb Parmigiano-Reggiano shaved with a vegetable peeler |
1 1/3 oz |
n/a
|
|
| Total per Serving |
$1.82 |
| Total Recipe |
$10.92 |
Suggestions?