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Center cut tenderloin can be $30/pound all trimmed and from a decent store. That’s a big cut of meat too. If you got it untrimmed from the cheapest store, you might get it for $8/pound instead, which is good savings, but that includes paying for the fat you are cutting off, so maybe $12/pound in the end.
Trimmed down, its probably 5-6 pounds. That’s somewhere between $60-180 for a cut of meat, before you add the rest of the ingredients and time into it. The small end of the tenderloin is where you get filet mignon, and the average cow barely has over a pound of meat in this area. Don’t know how much he spent, but imagine OP spent $100 just on the meat and then think of what you’ve made more expensive.
Some friends of mine often buy a whole lamb for cooking for a large party, and I have sold goats to people who were going to cook 3 of them and they were selling for $120/each while alive. Plus the wood for the fire, the sides, the time spent preparing the animal and its meat… sure there are more expensive meals you *could* make, but this isn’t a cheap one.