Though I have a body that had languished under great weaknesses for many years, and my diseases have been such as require as much exercise as almost any in the world, and I have found exercise the principal means of my preservation till now, and, therefore, have as great reason to plead for it as any man that I know, yet I have found that the foresaid proportion hath been blessed to my preservation, though I know that much more had been like to have tended to my greater health. Indeed, I do not know one minister in a hundred that needs so much exercise as myself. Yea, I know abundance of ministers, that scarce ever use any exercise at all, though I commend them not in this. I doubt not but it is our duty to use so much exercise as is necessary for the preservation of our health, so far as our work requires; otherwise, we should, for one day’s work, lose the opportunity of many. But this may be done, and yet the work that we are engaged in, be done too.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Meats		Clprime1	1	servings

INGREDIENTS

2	tb	Olive oil
1	sm	Onion; finely chopped
2		Cloves garlic; finely chopped
1	tb	Finely grated gingerroot
1/4	c	Dark rum
1	c	Dark molasses
3	c	Freshly squeezed orange juice
3	tb	Cracked black pepper
		Kosher salt; to taste
2		Pieces beef filet; (2 pound)
		Olive oil for brushing the meat
		Kosher salt; to taste
		Molasses Glaze

INSTRUCTIONS

MOLASSES GLAZE
FOR THE FILETS MIGNON
Heat the oil in a small saucepan over medium-high until almost
smoking, and cook the onion until soft, 4 to 5 minutes. Add the
garlic and gingerroot and cook an additional 2 minutes. Add the rum
and reduce until completely dry. Add the molasses, orange juice, and
pepper, season with salt, and cook until reduced to 1 cup, 15 to 20
minutes. Let cool at room temperature. May be refrigerated, covered,
for 1 day; use at room temperature. Makes about 1 cup.
  FOR THE FILETS MIGNON:
Preheat a gas or charcoal grill to medium.
Brush the meat with olive oil and season with salt. Grill until well
seared on ones side, 4 minutes, turn over, and baste with the
Molasses Glaze. Continue grilling for 3 minutes, turn over, baste and
grill for 2 to 3 minutes more (a total of 10 minutes), for medium
rare. Let rest for 10 minutes; then slice into 8 steaks.
Converted by MC_Buster.
Per serving: 1339 Calories (kcal); 28g Total Fat; (19% calories from
fat); 4g Protein; 250g Carbohydrate; 0mg Cholesterol; 135mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 5
1/2 Fat; 15 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0034
Converted by MM_Buster v2.0n.

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