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Beef Tenderloin And Shortribs With Cauliflower Puree And Shortribs Jus - Recipe Cost

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8 piece shortrib, (recipe follows) Cauliflower Puree

1 x zest of one lemon Sauce

3 x shallot, minced

12 whl black peppercorns

3 c. veal stock salt pepper vegetable oil

3 Tbsp. grainy mustard

Ingredients	Per Serving Qty	Common Price	Price per Serving
4 x 3 ounce portions beef, tenderloin vegetable oil salt pepper	3 oz	$3.99 per pound	$0.75
1 med head cauliflower lowfat milk, to cover	1/4 head	$1.49 per pound	$0.47
1 clv garlic, peeled, and, crushed	1/4 garlic garlic	$4.00 per pound	$0.01
1 x bay leaf	1/4 bay leaf	$3.59 per 2 ounces	$0.06
1/4 tsp salt	0.06 teaspoon	$2.91 per 16 ounces	$0.00
1 c. reduced shortrib, jus, (recipe follows)	1/4 cup	$4.29 per pound	$0.56
2 c. chanterelle mushroom, trimmed, and, cleaned Braised Beef Shortribs	1/2 cup	$3.69 per 8 ounces	$0.57
2 lb beef, shortribs, (1-3/4 inch thick, cut into 2"-3" pcs)	1/2 lb	$3.99 per pound	$2.00
6 x garlic, cloves, crushed	1 1/2 garlic cloves	$4.00 per pound	$0.04
2 x bay leaf	1/2 bay leaf	$3.59 per 2 ounces	$0.13
8 sprg thyme	2 tablespoons	$1.97 per 2 ounces	$0.19
1/2 c. port	2 tablespoons	$22.00 per liter	$0.65
1 c. red wine	1/4 cup	$0.35 per fluid ounce	$0.70
Total per Serving			$6.12
Total Recipe			$24.48