| 2 lb elk loin or possibly tenderloin - (to 2 1/2) Salt to taste Freshly-grnd black pepper to taste |
1/2 lb |
n/a
|
|
| 1 sm onion cut medium dice |
1/4 onion |
$0.79 per pound
|
$0.03 |
| 3 Tbsp. extra virgin olive oil |
2 1/4 teaspoons |
$5.99 per 16 fluid ounces
|
$0.14 |
| 1 1/2 c. roasted red bell peppers (do it yourself [best] or possibly buy them already roasted) |
1/3 cup |
$3.29 per pound
|
$0.41 |
| 1/2 tsp dry red pepper flakes |
1/8 teaspoon |
$3.29 per pound
|
$0.00 |
| 1/2 tsp balsamic vinegar (or possibly substitute red wine vinegar) Salt to taste Freshly-grnd black pepper to taste |
1/8 teaspoon |
$6.59 per 17 fluid ounces
|
$0.01 |
| 1 handf fresh basil leaves |
1/4 handfull |
$2.59 per cup
|
$0.01 |
| 1 x garlic clove minced |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 2/3 c. extra virgin olive oil (extra virgin works best here) |
2 tablespoons |
$5.99 per 16 fluid ounces
|
$0.50 |
| Total per Serving |
$1.11 |
| Total Recipe |
$4.43 |
Suggestions?