| 1 Tbsp. extra virgin olive oil |
3/8 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
| 1 tsp chopped garlic |
1/8 teaspoon |
$4.00 per pound
|
$0.00 |
| 1/2 tsp fennel seeds |
0.06 teaspoon |
$2.10 per 1 1/4 ounces
|
$0.01 |
| 1 c. coarse fresh bread crumbs |
2 tablespoons |
$1.79 per 15 ounces
|
$0.06 |
| 1 c. finely minced walnuts |
2 tablespoons |
$9.89 per 16 ounces
|
$0.32 |
| 1/2 c. prepared horseradish, liquid removed and patted dry on paper towels |
1 tablespoon |
$1.99 per 4 ounces
|
$0.26 |
| 1 Tbsp. minced fresh mint, or possibly 1/4 tsp. dry |
3/8 teaspoon |
$3.92 per ounce
|
$0.10 |
| 1/2 tsp red pepper flakes |
0.06 teaspoon |
$3.29 per pound
|
$0.00 |
| 3 lb beef tenderloin, trimmed and tied |
6 oz |
$14.99 per pound
|
$5.62 |
| 1 1/2 tsp salt |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1/2 tsp freshly grnd pepper |
0.06 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1/3 c. creme fraiche or possibly lowfat sour cream |
2 teaspoons |
$2.65 per 16 ounces
|
$0.06 |
| Total per Serving |
$6.46 |
| Total Recipe |
$51.68 |
Beef Tenderloin With Walnut Horseradish Crumbs - Recipe Cost
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