It's always hard to get motivated to workout on a Saturday morning, but it's much easier when I'm not working out alone. Meghan joined me today for Core Cardio & Balance, which is the same workout I did for recovery week between months 1 and 2. I burned 580 calories and felt great. No shoulder or back pain whatsoever, even with the "walking planks" and "hit the floor" moves. It almost felt like a recovery day since this is kind of a month 1 workout, certainly in duration. But it still had some solid cardio in there. Most significantly this concluded my second-to-last week of Insanity. I'm off tomorrow and Monday begins a 7 day stretch of straight workouts, with the program concluding next Sunday with my last Fit Test.
I'm going to reward myself tonight with a filet mignon dinner. While admittedly off-topic and certainly not on the Insanity diet, I've got to share this recipe because it's the best way I've ever had filet. We got the recipe from our friends Mike and Tess a few years ago and it's basically the only way I cook filet mignon anymore. If you're on a low sodium diet or you like your steak well done, this recipe is not for you.
First, you need to buy a whole filet mignon tenderloin. Have the butcher trim the fat and tie it up with string to hold it together.
Next, make the marinade using:
1/2 cup soy sauce
1/2 cup honey
2 tablespoons chopped ginger
1/4 cup balsamic vinegar
1/3 cup dry red wine
2 tablespoons black pepper
2 tablespoons chopped garlic
3 tablespoons cornstarch
1 bay leaf
I'm going to reward myself tonight with a filet mignon dinner. While admittedly off-topic and certainly not on the Insanity diet, I've got to share this recipe because it's the best way I've ever had filet. We got the recipe from our friends Mike and Tess a few years ago and it's basically the only way I cook filet mignon anymore. If you're on a low sodium diet or you like your steak well done, this recipe is not for you.
First, you need to buy a whole filet mignon tenderloin. Have the butcher trim the fat and tie it up with string to hold it together.
Next, make the marinade using:
1/2 cup soy sauce
1/2 cup honey
2 tablespoons chopped ginger
1/4 cup balsamic vinegar
1/3 cup dry red wine
2 tablespoons black pepper
2 tablespoons chopped garlic
3 tablespoons cornstarch
1 bay leaf
Mix everything in a heavy sauce pan and heat it just to the boiling point. Remove from heat and allow it to cool completely. Pour cooled marinade completely over tenderloin and marinate overnight or several hours in an airtight (i.e. Tupperware) container in the refrigerator.
Preheat oven to 450 degrees and bake uncovered in a roasting pan at 450 degrees for 20 minutes. Reduce oven to 350 degrees (leave door open for a minute to cool oven) then bake for another 20 minutes. The steak will be medium rare. If you like it medium, bake for another 5-10 minutes (you may need to cut it to check how done it is). Take it out of the oven and let it rest for at least 5 minutes then slice it into 1/4 inch thick slices. Now take a bite of that pure deliciousness and enjoy!
Have a great weekend!
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