Another wholemeal wrap at 67c and half a chicken breast at 88c serve. To go with it we smeared the wrap with hummus and a Quinoa Edamame Salad we purchased. Two tablespoons of hummus is 1/5 of the $3.99 tub or 80c. Two ounces of the salad (twice what we’d normally put on, but it needed using) is $1.59 a serve.
Lunch cost $3.94 a serve.
Dinner is a splurge: bacon wrapped filet mignon. A $16 Filet at just over 8 oz each is higher than normal supermarket because, again, it’s direct-from-farm in our monthly delivery and it is dry aged!
We’re celebrating our house closing so it’s time to let loose a bit. Besides, in a steakhouse, that’s a $40 steak. Without sides, which run $8-10 each or up!
Greg cooked crash hot potatoes and an arugula, beet and blue cheese salad to go with it. So our bill at the steakhouse would be close to $50 each without wine. Plus tip. We rarely have appetizers or deserts.
Potatoes are typically $1 lb this time of the year and that will serve us both, so 55c for the potato, because there are some salt and seasoning added. I’ve read that purple potatoes have more nutrition, but they don’t look great on a dark plate.
The pack of baby arugula cost $3 and we used less than 1/3 in total, or 50c each serve. The pack of beets cost $2.50 and was split between us for $1.25 per serve. The blue cheese was $7.50 or 5 oz – definitely not the cheapest on the market.
The salad is one Greg created: strew some arugula on the plate, add the warmed beets and sprinkle blue cheese (crumbles are easier) over.
So, our celebratory meal cost us $19.55 per serve, which seems pretty reasonable for a top class, dry aged steak, awesome potatoes and a great salad. It was beyond delicious. Unlike most filet, this had beef flavor so I’m glad we didn’t smother it in sauce, as is usually the case with filet. Typically filet has great texture but not much flavor. We’ve definitely noticed that grass fed beef has better flavor.