If you haven’t heard me talk about Sir Kensington’s yet or seen their amazing products in stores, well, I’m sure you will soon. This brand is exploding as people are noticing how great their condiments are. They use simple ingredients, no canola oil, and no high fructose corn syrup. Just simple, real ingredients. It’s made my life much easier when it comes to making chicken salads with their mayos or dipping my homemade sweet potato fries in their ketchup.

This isn’t even all of their products! How awesome is their packaging? Awesome.

And they just released a new product!! Two new mustards! Which are delicious. So Sir Kensington’s and I decided to pair up to bring you a delicious recipe AND a giveaway to celebrate the release of their mustard and the release of my new cookbook, The Paleo Kitchen. Yep, two giveaways in one week. I’m cray.


Want to know what the giveaway is?? It’s really easy to sign up. And three people will win a variety pack! This is what you need to do to win a variety pack thanks to Sir Kensington’s:

  • Leave a comment below this post (remember to only post once. some comments will not post right away) about what you would make with Sir Kensington’s new mustard! I came up with this recipe, now it’s your turn to be creative! It could be a crazy dessert, something for breakfast, or even a snack. Really whatever. Just be creative. The three most creative people will be chosen and contacted through the email that is embedded in the comment. 

This giveaway will end Thursday May 22nd, 2014 at 11:59pm CST so enter NOW. Don’t try to do it later. NOW! It will be over before you know it! Open to only USA and Canada residents.

Be sure to head over to Sir Kensington’s Facebook Page AND Instagram as well to sign up!  We want to get as many comments as possible!

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Honey Mustard Bacon Wrapped Filet Mignon + Sir Kensington’s Giveaway

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 34 reviews

  • Yield: 2 1x


  • 2 filet mignon
  • 4 pieces of bacon
  • 1/8 teaspoon garlic powder
  • salt and pepper, to taste
  • 2 tablespoons Sir Kensington’s spicy brown mustard
  • 1 tablespoon raw honey
  • 1 tablespoon orange juice
  • goat cheese, to garnish (optional)


  1. Preheat oven to 375 degrees.
  2. Wrap each filet mignon with two pieces of bacon to cover all parts of the sides of filet mignon. Secure with toothpicks to help hold bacon in place.
  3. Sprinkle garlic powder, salt and pepper on the tops and bottoms of each filet mignon.
  4. Place a large saute pan over high heat. Once pan is hot, place each filet bacon side down on the pan. Cook the bacon on all sides. Once cooked, sear both top and bottom of the filet mignon for 2-3 minutes per side in the bacon fat, then place in oven and bake for 9-10 minutes for medium cooked.
  5. While the meat is in the oven, mix together mustard, honey, and orange juice.
  6. Top cooked filet mignon with goat cheese then pour sauce over each filet.
  7. Do not eat the toothpicks. That may be uncomfortable.

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PaleOMG Honey Mustard Bacon Wrapped Filet Mignon + Sir Kensington's Giveaway


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  1. Jeanette says:

    Holy heck, I think the first thing I would make is this filet mignon.

  2. Nicole W says:

    Parmesan-dijon almond encrusted chicken 🙂

  3. Amanda says:

    Honey dijon dressing is a staple for me. I have it on salads, on roasted/steamed veggies, on just about everything. I would definitely come up with a salad dressing with these!

  4. Lindsey says:

    Since its GRILLING SEASON (bit excited) I would make a dijon, paleo oil, crushed red pepper marinade for shrimp, mushroom and pineapple skewers on the grill with a side of grilled sweet potato chips, mustard for dipping them in of course.

  5. Garrett says:

    Whisk about three tablespoons of the Dijon mustard with about 1.5 tbls of white wine vinegar (or more depending on your taste), along with 1/2 tbls of raw honey. Couple dashes of ground sage too. Whisk till smooth.

    Use as a topping on grilled salmon.

  6. robin says:

    I love Sir Kensigtons spicy mayo,I found it by accident and have been using it on everything it is soooooo delish

  7. Jamie says:

    I can’t believe this recipe is Paleo! it makes the diet not look bad at all! I’m thinking of trying the bacon and seasoning on the sous vide filet mignon recipe (http://bit.ly/filetmignonrecipe) I am currently doing. Thanks!!

  8. Tiffany says:

    Made this tonight with beef tenderloin steaks instead of filet mignon. It was so delicious! My kids and husband were grinning from ear to ear!

  9. Donna says:

    This was so good grilled to medium rare with roasted broccoli and potatoes. I had to improvise with the sauce because I didn’t have oj, but my cranberry & pear balsamic vinegar worked pretty good.