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

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!


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

  • 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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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.


372 thoughts on “Honey Mustard Bacon Wrapped Filet Mignon + Sir Kensington’s Giveaway”

  1. I’m smoking a grass fed, spice crusted beef brisket next week to have Montreal smoked meat…gotta have that with a grainy mustard!

  2. I would definitely make some Well Fed mustard brussel sprouts with that mustard.

    Their ketchup is redonk good!

  3. Juli, you are totally cray! Thanks for being soooo generous! please pick me! 🙂

    p.s. HUGE fan of your site/IG!

  4. Um, what wouldn’t I do with these mustards? I LOVE MUSTARD. I put it on my fries over ketchup, and people think I’m a big weirdo. I would slather these bad boys on burgers, fries, lettuce wraps, you name it. I’d probably make a whole bunch of paleo mayo and go to town with that, too. Seriously, so addicting. On that mayo note, I would definitely use this mustard to spice up my famous horseradish-infused deviled eggs recipe. So I guess I have no creative ideas, but rest assured, Sir Kensington would be put to work. 😉

  5. Oh my, I really want to try your recipe of the bacon wrapped filet mignon so my brain is not working to come up with something creative!

  6. duh, i didn’t post what i would do with the prize – i would totally add it into a burger or meatloaf – who says ketchup should have all the fun?

  7. Sounds delish! I would make a homemade honey dijon mustard sauce- perfect for dressing a salad (with tons of bacon and avocado) or for dipping some sweet potato fries!

  8. sharon meagher

    I am not creative enough to make my own recipe, but i would definitely try that or some of the others posted.

  9. Cathy from St Louis

    I love the Sir Kensington products I am just having a hard time getting them. The spicy brown mustard would be great with roast beef.

  10. Deviled eggs!!!! Not very creative, I know. Womp, womp. but I have a 4 year old who would love this mustard on his Applegate hot dog!! 🙂

  11. i LOVE mustard. I’m thinking a good recipe would be over boneless pork chops dipped in egg, pineapples on top and baked in the oven for about 45 minutes.

  12. Lauren Beasley

    The best Southern Deviled Eggs ever! Sir Kensington’s Chipolte Mayo, scallions, egg yolks, salt/pepper, and sprinkled with paprika stuffed inside the boiled egg whites. It’ll be a hit at family reunions this summer!!

  13. One of my favorite dishes I’ve ever made was a hodgepodge cold salad of things from my garden – roasted golden beets, green beans and red onions with a balsamic mustard dressing. It was soo good!

  14. Last night I just made an AHMAZING Pecan and Coconut crusted pork tenderloin! Absolutely delish but it need alittle something more to add some oomph to it. I would use the Kensington dijon to use it as a thickening base and add some amazing flavor before cooking it in the oven. Can you imagine the smells. I am drooling now. Great all over my outfit. Drool stain.

  15. SPICY CUBAN PORK “SANDWICH” … Cuban sammies are my favorite! I’d take your Cuban Pork Burger recipe and jazz it up with some ham, pickles, LOADS of mustard (I love mustard!) and maybe a slice of good cheese 😉 YUM! Thanks for all the giveaways this week! 🙂

  16. These are awesome! I’ve never heard of them but will be trying them for sure! I’d make my favorite chicken salad (roasted, chopped chicken mixed with mayo and honey, add in some red grapes and walnuts and top with blue cheese.) I also love spicy mustard with thick-cut rosemary sweet potato fries. YUM!

  17. I would make honey mustard cakes!!! I have a little man and things need to be easy to carry and eat on the go! Yum yum!!!

  18. Mustard is awesome! There is this delicious meal that uses chicken, bacon, mushrooms and shallots and is drizzled with a sauce that consists of dijon mustard, raw honey, cococut oil and lemon juice. It is super simple and so yummy!

  19. I love making big batches of chicken salad to eat throughout the week, and I recently made one with spices to mimic the taste of ranch dressing. I’d love to use Sir Kensington’s as a base instead of making my own mayo! I’d whip up some ranch-y chicken salad, put it on top of cucumber slices, top it with sliced almonds, and BAM! fancy appetizers!

  20. I would make a creamed-mustard spinach sweet potato hash with ground meat! Mmm 🙂 I absolutely love mustard…I seriously will put a scoop or two on a piece of lettuce and call it a snack.

  21. Dijon is a kitchen staple!
    I can’t wait to try this product from your reviews and I can’t find it in my Whole Foods yet :/!
    + lemon juice = baked chicken
    + balsamic = rack of lamb
    Or the easiest is to just spread it onto salmon and bake! My 4 yr old will eat all of the above so they are on serious rotation in my house!

  22. I would mix the dijon mustard with brown sugar and maybe a pinch of cayenne into a paste then rub it onto thick cut bacon, bake it until crisp and use that bacon on EVERYTHING

  23. thinking a marinade /thick dressing for some roasted chicken + sweet potatoes.

    thanks, ps. now I’m starving 😉

  24. Brittany Ebersole

    I know this seems super lame and uncreative but my FAVORITE FAVORITE snack is taking smoked deer sausage that my dad makes (as in he killed/skinned the deer, made the sausage, and smoked it all by himself) throw it in the skillet/BBQ pit for a bit, then dip it in mustard. I LOVE the combo of flavors. Smokey, savory, and then the mustard comes in like BOOM.

    … I’m crazy for getting that excited about deer sausage and mustard as a dipping sauce but hey, you asked 😛

  25. Plan to smoke some pork shoulder and use the mustard to make a South Carolina BBQ sauce for it. Roasted Brussel Sprouts with bacon and spicy mustard to pair with it.

  26. I see that pretzel on the mustard label and now I REALLY want to dip a giant, grain free soft pretzel into that mustard!! I would 100% come up with a grain free pretzel recipe just for this mustard!

  27. This sounds amazing!! I would make chicken salad with the Dijon mustard with dried cranberries and sliced almonds:) with the spicy brown mustard I would make a steak Diane paleo version sauce over zucchini noodles!!

  28. I love mustard mixed into the meat of my burgers. Definitely not the most creative recipe, but I’d love to try adding the spicy brown mustard to a burger topped with carmelized onions and avocado (maybe some sun dried tomatoes) and wrapping it up in a lettuce wrap. That always hits the spot!

  29. I have loved Sir Kensington’s since they graced my Whole Foods mayo shelf about a year ago. Soooo so good. I love making quick lunches/snacks with ham,swiss, and tons of arugala or other lettuce. Pairing it with the mayo was good, but now with SK’s dijon and brown mustards?!!! whaaaaaat, they are going to be so good!!! Arugala, smoked ham and a slice of raw swiss with a smear of SK’s dijon mustard sounds like a dream. Especially when I’m in a bind for time!!!

  30. First, I would sauté butter,onions, and bell peppers with MUSTARD. Then add bratwurst and cook till browned and juicy. Then top my cooked bratwurst with sauerkraut, onions and peppers with more MUSTARD. Then eat and dip in more MUSTARD.

  31. Baked chicken thighs marinaded in dijon mustard, cilantro, jalapenos, olive oil and tons of lime juice is a seriously delicious, easy weeknight meal.

  32. Baked chicken thighs marinaded in dijon mustard, cilantro, jalapenos, olive oil and tons of lime juice is a seriously delicious, easy weeknight meal.

  33. Rebecca Watson

    I’d smoke a pork shoulder until it fell apart and then make a mustard-vinegar bbq sauce to go with it.

  34. Oh, wow! I would make a broccoli slaw salad. I have been leaving out the mustard, but there is nothing quite like the original recipe with mustard included! Yum!

  35. Nicole Wilkins

    We make plantains as our bread and would love a new mustard to spread on with some yummy smoked butt.

  36. Sir Kensington’s Chipotle Ketchup is just BEGGING to be glazed over a mixed grill of chicken and steak. I’d compliment the flavors with added cumin and garlic. I’d also make a green apple jicama slaw with Sir Kensingtons Mayo with added lime and cilantro.


    PS: CANNOT wait for the new cookbook! Also, please rub Jackson’s tummy, because he looks like a supreme snuggler.

  37. Really excited about starting out new with paleo and looking at all the recipes with mustard – this seems like a no brainer!!

  38. I am often made fun of the way I eat mustard with everything, and am considering moving out west to have access to schtuff like Sir Kensington’s in my local stores. In addition to putting mustard on all of the things, like fries, or cold cut lettuce wraps, and even pickles (no judging here) my favorite is Mustard and Honey Bacon Wrapped Chicken Breasts. Mix up the mustard (any of those flavors will be perfect) honey and apple cider vinegar to make a sauce, dip the bacon wrapped chicken, bake, add more mustard, and devour.

  39. I’d make some paleo crab cakes (using sir kensington’s mayo and mustard, egg yolks, yellow onion, hot sauce, tarragon, old bay and crabmeat) and put them over a bed of lettuce (or into a lettuce wrap) and spice up some sir kensington’s mustard with a jalapeno and marry the two together!

  40. My mom makes a homemade mustard balsamic dressing for every salad we eat ever – oil, balsamic vinegar, fresh chopped or crushed spices, salt and pepper, and dijon mustard! shake in your blender bottle (how easy!) and eat on salad. and with meat. and sweet potatoes. the list goes on!

  41. Hmmm, I’d make a brined pork loin with apple cider vinegar, a little honey, some mustard seeds, thyme, salt & peppercorns and bay leaves. After brining, I’d grill it and serve with a Maple Syrup-Dijon mustard glaze. Oh, or maybe a shrimp-stuffed avocado with a Dijon mustard vinaigrette. Or maybe a spinach salad with a warm bacon-mustard vinaigrette. Oh, the possibilities are endless …! WooHoo!!

  42. YUM! I would make my signature ham marinade using Sir Kennsington’s spicy brown mustard. Here’s a listing of ingredients for the ham marrinade: fresh orange juice, Sir Kennsington’s spicy brown mustard, dark molasses, horseradish, ground allspice, and cayenne. Let the ham swim and be happy in this mixture for 24 hours! So good!

  43. I have recently discovered a love for turnips. I am envisioning a turnip-turkey burger that is a mix of shredded turnips, ground turkey, and Sir Kensignton’s spicy brown mustard. *drooling*

  44. I would marinate my chicken in it. The dijon with honey and then sautee onions and broccoli with the chicken.
    YUM! I WANT!!!!!
    and I would probably eat it with homemade plantain chips 🙂 or sweet potato fries dipped in the mayo or ketchup.
    Totally going to whole foods this weekend to buy it

  45. I am often made fun of the way I eat mustard with everything, and am considering moving out west to have access to schtuff like this in local stores. In addition to mustard on fries, cold cut wraps, pickles (no judging here) my favorite is Mustard and Honey Bacon Wrapped Chicken Breasts. Mix up the mustard (any of those flavors will be perfect) honey and apple cider vinegar to make a sauce, dip the bacon wrapped chicken, bake, add more mustard, and devour.

  46. mmmmm I love love love ketchup and mustard and anything that is condiment realted! That’s weird – but I can’t be the only one. Right?

  47. Chicken breasts or thighs coated with spicy brown mustard (maybe with a little honey) then rolled in crushed pecans and baked, served with green beans in a dijon mustard vinaigrette!

  48. I would make my broccoli and cauliflower cold salad. Drizzle it with Sir Kensingtons grainy mustard and top with some BACON bits. Holy Yum. We love your recipes here in NS, Canada!

  49. I would use it to coat a crown rack of lamb before rolling it in crushed macadamia nuts and roasting. YUMMMMM!!!

  50. I would make a peppercorn mustard crusted Bison steak with caramelized onions. I use the spicy mustard and then use the ketchup for some sweet potato chips.

  51. This might sound weird, but I would like to try the pricy mustard in a lemon cake batter. A pastry chef friend swears it works and that by baking the mustard with something sweet, magic will happen. I can’t wait to try~!

  52. One of my favorite mustard dishes is made by mixing mustard, maple syrup, and rice wine vinegar to make a sauce and then cooking chicken thighs in it. Yummo!

  53. I LOVE mustard! I just bought some maple mustard from a local shop.

    With this mustard, I think I’d be a bit naughty and grill some hot dogs and add relish and the mustard but use a pretzel bun!

  54. Kim - Paleoschmaleo

    Cabbage and Corn beef Roll up with Mustard just dripping all over!! 🙂 Great now I want corn beef..
    xoxo KIM

  55. I have to confess, everyone’s recipes sound so fabulous….I’d probably just dunk chunks of roast chicken, avocados or cucumbers into these incredible mustards or…just eat a spoonful!!!!!

  56. OMG…these look awesome! I’m really new to the whole Paleo thing. New as in I still haven’t totally started, but have been making small changes over the past few weeks. I recently found your blog and am on my way to convincing my husband about going Paleo…or at least “not strict Paleo”. My biggest concern is condiments, but it looks like I could use this on EVERYTHING! I make these phenomenal mustard and honey glazed pork chops and I’m looking forward to trying it with these mustards!

  57. Ok for some reason in late May I’ve been feeling like making fall recipes, (seems I always want what I can’t have) so here goes:
    Warm butternut squash salad: dice butternut squash and coat with ghee, a bit of maple syrup, salt and pepper-roasted until golden, then put over a bed of arugula, goat cheese, pecans, and caramelized shallots. Dress with a fall vinegarette- apple cider vinegar, a bit of maple syrup, olive oil, garlic powder, salt, and, most importantly SPICY BROWN MUSTARD to give it a kick in the gonads. Served with roasted chicken thighs, coated with a mix of honey, spicy brown mustard, and ghee.

  58. A take on crab cake eggs benedict. I would use the Sir Kensington mayo and spicy brown mustard in the crab cakes as well as folding a little Sir Kensington dijon mustard into the hollandaise sauce at the end. On the side, a little sweet potato hash with Sir Kensington ketchup for dipping! This dish could be served for Breakfast/Brunch or even for lunch or dinner…Yum!

  59. Man-Pleasing Chicken! I know, I know… what a ridiculous name! I promise you, it is awesome and a staple in my recipe arsenal. Take bone-in, skin on chicken thighs and place in a casserole dish with a little olive oil. Make a sauce using Sir Kensington’s Dijon Mustard, Natural Maple Syrup, Salt, Pepper, some Cayenne if you like, and a tablespoon of apple cider vinegar. Pour on top of the chicken, and you’re done! Bake in the oven until chicken is cooked through. Must try!

  60. First off.. bacon and filet mignon, I have died and gone to heaven! I am making this tonight!

    Okay now on to the recipe creating… Have you ever had the honey mustard pretzels from Snyder’s? Those things are like crack… and the absolute shit. I would totally make some homemade honey mustard paleo pretzels… and then probably eat them all in one sitting, but let’s be real here, I would still be standing from taking them out of the oven 🙂

  61. fancy deviled eggs yo. add the dijon mustard with some paleo-mayo, egg yolks, chopped olives, a splash of olive juice (from the jar of olives) and salt n peppa (the seasoning, not the pop group) assemble per the norm and top with a sliced olive. works best with green unstuffed olives, but hey… whatever floats yer boat.

    also, i’d put the dijon mustard in paleo bbq sauce and slather that ish on everything!!

  62. i really love sweet potato fries with grainy mustard- a good balance of sweet and spicy. i would make that!

  63. Mix together Sir Kensington’s Dijon Mustard + Avocado + Lemon Juice + Olive Oil & then mix sauce into some Zucchini Pasta or some Roasted (and chilled) veggies for a creamy delicious veggie dish! Before serving top with some Cilantro, Sea Salt & Pepper!

  64. I LOVE MUSTARD!! I eat it with everything. It is my go to condiment. Your recipe looks amazing. I’m gonna have to try that. I might do a piece of mustard glazed salmon with this though.

  65. Mustard is my life source. I eat it by the spoonful.

    The mister and I frequently do sushi nights with our friends, so I would probably make some sort of dijon/wasabi/tamari sauce for dipping or a dijon wasabi mayo for on top of the rolls.

  66. You can’t go wrong with a Cuban sandwich. Make a bun out of coconut flour then add some ham, pork and Dijon mustard.

  67. I would plan to use the Dijon mustard to make Dijon Glazed Salmon Packets with Veggies (coat salmon with a mixture of mustard, sea salt, pepper, fat of choice, and lemon juice) while I am camping this summer, or on the barbecue at home! We have amazing local Salmon from the Monterey Bay…that reminds me, off to the fish market today!

  68. Mmmmmm I would make a cajun-ish chicken ‘sandwich’. Marinate the chicken in SK spicy mustard, olive oil, lemon juice, garlic, and a splash of coconut aminos. Sprinkle salt, pepper, and old bay before grilling. Top with more mustard (obviously), bacon, arugula, and avocado.


  69. I am not creative, darn! However I do have these orange pork bites with mustard that you marinade and then throw under the broiler for about 5 to 8 minutes (super fast) and voila! I hate mustard, but these bites are delish! That’s what I would make 🙂

  70. My favorite breakfast omelet enjoys fresh country sausage with chives and green peppers…..and my taste buds will go over the top with Sir kensington spicy brown mustard ! what a way to start off my day.

  71. If there was any left after slathering it on a spoon and eating it directly from the jar (I’m cool), I would make a nice mustard/balsamic/walnut glaze to pour over some brussel sprouts.

  72. Mmm mustard, the great briny equalizer. I love mustard almost as much as I love kittens and facial hair on my husband. I would first concoct a honey mustard smoked salmon breakfast scramble with mustard/dill roasted red potatoes. For lunch, a spinach salad with mustard balsamic vinaigrette and a scotch egg with a ground pork, mustard, and shallot meat mixture. For a mid day snack, honey mustard candied bacon! And lastly, an elk meatloaf “cupcake” frosted with mustard laced mashed potatoes, and prosciutto wrapped, mustard roasted asparagus. Oh and possibly for desert I’d crumble up some honey mustard bacon on a grilled peach with some chilled coconut cream. Yahtzee!

    PS: much love for you Juli, keep on keepin on. Joe Dirt style.

  73. I would make pan seared pork chops and use the mustard to make a creamy mustard sauce with coconut cream! I think that would be delish. Asparagus and cauliflower rice on the side to top it off!

  74. Pork sliders with green apples, sage and Sir Kinsington’s mustard, avocado on top, served with dijon mustard sweet potato fries (Sir Kinsington’s of course).

  75. Katrina Foglia

    I can’t wait to try this mustard! I’m new to paleo, inspired by following Julion IG. I can’t wait to smother salmon in Sir Kensingtons!!!

  76. OMG, I see steak bites w/caramelized onions & sliced blue cheese wrapped in bacon coming out of this little goodie giveaway! Thank you! EVERYTHING we’ve tried from your blog is f-ing out of this world fantastic!! I ordered both of your books yesterday! WHAT?! I’m kind of a fan.

  77. I’d slather some brined bone-in center cut pork chops with dijon then sprinkle with fresh chopped rosemary, garlic powder, onion powder, salt, and pepper. Then I’d grill the chops (direct heat to sear then indirect to finish) until they reach 135 degrees on the grill and let them rest for 10 minutes off of the heat to finish the cooking. I’d serve the chops with some homemade unsweetened applesauce and some delicious grilled broccoli (seasoned with a mix of garlic and chili powders). I can almost taste the meal as I type…annnnnd…I’m drooling.

  78. Wow, this recipe looks delicious! I love to use mustard on sandwiches. I also use it as part of my breading process for baked crispy chicken. Yum!

  79. I’ve been craving egg salad so I would mix the mustard with homemade mayo, paprika and chives to make deviled egg salad 🙂

    also as a snack I’ve been eating apple slices wrapped in ham slices (weird but really good) and the mustard would make an awesome dip for my snack!

  80. I would make a dressing using the mustard, honey, apple cider vinegar. I would also use the dressing as marinade for a pork tenderloin add crushed pepper and Himalayan sea salt then grill. Mustard and dill salmon, cauliflower salad, use dressing over cooked greens! Endless possibilities!

  81. Since it’s memorial day this weekend, I’d probably make a burger. But not just any burger – a 50/50 bacon burger topped with a pineapple-mustard-coconut aminos relish, and an avocado!

  82. I would use either of the mustards to smoke a pork shoulder using a combination of hickory and cherry wood chunks. Coat the shoulder with mustard to help the rub adhere and then smoke it low and slow. The mustard would also be a great option for a dipping sauce.

  83. Chicken & Waffles! I would make a Paleo Waffle Chicken Sandwich & slather it in SK’s mustard, ketchup, & mayo. Mmmmm!!!!!!

  84. Oh yummy!! I do not think this brand has hit good ol Montana yet.. shocking haha Be fun to try something new 🙂

  85. I use the spicy mustard with a roasted red pepper spread and mashed avocado on a salad instead of salad dressing! The roasted red pepper spread from trader joes is the best! if not just spicy mustard and mashed avocada work as a great condiment on anything

  86. I like using mustard to create a marinade for fish. I use spicy brown mustard, a little almond milk, dill, salt and pepper. Dunk the fish into the marinade (I like Tilapia) then cook it over medium high heat in a sauce pan! Yum!

  87. Mustard infused pineapple pork loin! I would use Sir Kensington’s spicy mustard for zing, add fresh pineapple puree for a sweet tang, apple cider vinegar, bacon because I can, garlic, maple syrup, salt, and pepper. Throw it in the food processor and inject the mixture into a juicy pork tenderloin or score the meat and pore marinade on top. Let sit overnight in fridge and bake that bad boy or toss it in the crockpot with the leftover sauce. Even my bulldog is drooling right now! Pair it with some delicious mashed sweet potatoes flavored with Sir Kensington’s dijon mustard.

  88. Yum yum! I would love to add this delicious mustard to a burger salad, or add a kick to my deviled eggs. Or just slather it on some of my local sausages!

  89. Eyeballit Tuna Salad: 2 cans of albacore tuna 1/3 cup Sir Kennsington’s mayo 2 celery stalks chopped 1/4 cup or so chopped onion (regular or green) 2 large Tbls Sir Kennsington’s dijon mustard Season with salt and loads of pepper. Wrap tuna in lettuce w/ tomato.

  90. Oh man what wouldn’t I do with these mustards? I would use them as a glaze for chicken and then “bread” with some coconut flakes to make chicken fingers, or mix it with some Kensington’s mayo and hard boiled egg yolks for some spunky deviled eggs. Or, you could make a glaze for some roasted salmon by mixing some mustard and a little honey, ginger and coconut aminos. Yum! Also, apparently mustard is good for your skin…I would even use it as a face mask!

  91. i love putting some mustard on a filet of salmon and baking it in the oven- it gives the fish some tang!

  92. These products look amazing! I would make mustard-ginger glazed chicken thighs on the grill. Make up a marinade with mustard, ginger, garlic, coconut aminos, with a bit of honey. Yummy.

  93. Delicious! I am thrilled to have finally found them at Whole Foods! I can’t wait to make this recipe!

  94. Pork can be a huge challenge, but I envision slicing apples, layering them on thick pork loin cut chops, sealing them in with a layer of Sir Kensington’s spicy brown mustard, and then slow roasting them for the necessary amount of time.

  95. Monica Edwards

    I would make mustard crusted chicken breast. Season the chicken w/salt & pepper, brush on mustard and grill until done:)

  96. Mix equal parts of mustard and mayonnaise. Spread liberally over the florets on a cleaned, whole head of cauliflower with the stalk trimmed so the cauliflower head sits without tipping. Put a few tablespoons of water in the bottom of a covered casserole dish, put the cauliflower in the casserole, cover and microwave until almost cooked. Take casserole out of the microwave, place thin slices of the cheese of your choosing over the mustard-mayo mixture, cover and return to the microwave to finish cooking and melt the cheese.

  97. Mustard and Dessert?! Yes, please! I would probably force my husband to make (this way I don’t burn down the house) some chocolate covered bacon with a caramel mustard drizzle! I love savory + sweet! Delicious, right?… No? It’s just me? Dang.

  98. Stefanie Howard

    I have been on a ham dogger (yeah, you read that correctly) kick lately. Who doesn’t want a hamburger shaped like a hot dog?! I would spread some spicy brown mustard on the ground beef prior to cooking. Serve it in a romaine lettuce boat topped with grilled onions, bacon, tomato and avocado. yum!

  99. I would use Sir Kensington’s dijon mustard AND mayonnaise – along with crab meat, ground raw almonds, egg, fresh-squeezed lemon, olive oil, and spices/herbs) to make……MINI CRAB CAKES! Mmm…perfect snack, appetizer, or side 🙂

  100. I am gonna step out of my comfort zone here and say I can see an amazing mustard dill grilled tri tip in my future if I won…. I usually am a stickler for a very basic grilled tri tip (since it’s my favorite…. olive oil, salt, pepper. That’s it) But these Condiments got me dreaming…. I’d also use it in my Mother in laws famous balsamic dressing recipe. Salads never had it so good…. ♥♡♥

  101. Deby Skawinski

    I would do a 50/50 burger (grass fed beef and bacon or chorizo) and top with spicy mustard, pickled onions, avocado. I would also make a vinaigrette with orange juice, mustard, shallots, cilantro, vinegar and avocado oil to be used on chopped salad. Yum! I also may even use it to glaze grilled salmon. Great. Now I’m hungry. 🙂

  102. Wish I could find a store that sold Sir. Kensington’s in my area. I’d make my pineapple pork sausages and top with spicy brown mustard and ketchup – delish!

  103. I would use the mustard to make mustard carrots (carrots with a mustard glaze) YUMMO!! or roasted cauliflower with mustard dressing.. 🙂

  104. Way to go Sir Kensington’s – I can not wait to try the mustard and mayonnaise on my lettuce wraps!

  105. I’ve been trying to find Sir Kensington’s in stores in Canada. I’m so obsessed with good mayo & chipotle mayo. Now they’ve added mustard? Serrrrriously! I need this in my life.

    K, so I’m super weird & love cabbage in all forms. So I have two pretty cabbagy recipes that I’d use this for. The first is the Jalepeno Slaw from Health Bent. Have you tried it? I love coleslaw, but most people don’t & I find them loving this one. I usually substitute yellow mustard for dijon because I’m seriously obsessed with dijon mustard, but I think the brown mustard would be super good in it too. I’ve always made my own mayo (with like olive oil) & used that, but Sir Kensington’s would be great I bet.

    Ok, now this one I’m super excited about cuz it combines two of my favourite things: Brussels sprouts & Caesar Salad. Seriously man, I love me some caesar salad. I crave it weekly! So I’d make a warm brussels sprouts caesar salad with crispy prosciutto (& probably parmesan cuz I’m a rebel like that). You can’t make caesar salad without dijon mustard. You just can’t. (or anchovies, imo, but I’m pretty sure a lot of people would disagree here).

    I think I need to make that again this week. It’s so good & way more filling than regular caesar. Sometimes I throw in kale too, just cuz I like all the trendy vegetables.

  106. This is weird, but good…I’d marinate some grapes in the mustard overnight and serve as an app with goat cheese and prosciutto and maybe some olives on a platter. It sounds gross and I would never have thought it would be good until one of my friends said her “special sauce” for sausages was half mustard and half grape jelly and I’ve always loved that! The fat in the pork and cheese with the tang of the mustard and sweetness of the grapes-yum.

  107. If I won I would totally try and make curry Dijon ice cream. Coconut milk, egg yolks, coconut sugar, curry powder and some sir kensingtons Dijon

  108. Pork chops always come out best with mustard. Slather on the mustard with some salt, pepper, and garlic powder, cook in a pan with some oil to brown the sides for a few minutes each side (depends on how thick), then put in an oven safe dish and finish in the oven for another 10 minutes at 325 (check for doneness). Let sit a few minutes after taking out of oven before cutting. Num num num!

  109. I would totally make a honey mustard muffins! Maybe with a mustard spiced caramel sauce on top ?

  110. I would use it in a glaze for a baked ham 🙂 Or in Tuna… or on a ham cheese and pickle roll-up… I love mustard!

  111. I would make a dijon mustard glaze over wild caught salmon sprinkled with freshly picked dill, green beans tossed in dijon mustard and a few drops of liquid smoke, bacon wrapped deviled eggs made with Sir Kensington’s mayo and spicy mustard, cauliflower “potato” salad, creamy balsamic vinegrette, and so much more!

  112. Rebecca Camire

    I would make an ice cream with it! A carrot or cucumber base for a little bit of sweet with a kick!

  113. What wouldn’t I use mustard for. From something simple to a Dijon mustard dressing for a salad also some spicy and ketup mixed up with some roated sweet potato wedges. To an elegant meal add it to a pot roast mix mustard and rosemary,tyme,salt pepper,garlic, :P. Yummmm

  114. Before I started eating Paleo I cooked a recipe for honey mustard chicken cutlets that I LOVED. I would use the Sir Kensington dijon mustard and mix it with some honey to make a Paleo version of that recipe. And then I would use the ketchup for dipping!

    I’d also love to use the mayo to make my own version of this chicken salad I used to buy at Fairway. Basically I would just combine shredded chicken, the mayo, dried cranberries, chopped celery, and some salt and pepper.

    1. Whoops…I need to learn how to read instructions. Didn’t realize that the rules only specified what I would make with the mustard!

  115. It’s already hot in the south so the mustard would be going into my ice cream maker. Honey Mustard Custard topped with whipped honey coconut cream and flakes of toasted coconut!

  116. I’m pregnant, and mustard has been my number one craving. I’d just go at it straight out of the jar with a spoon.

  117. A paleo version of chicken and waffles. Chicken coated in tapioca starch and coconut fried in coconut oil. Place the chicken on a waffle made with almond flour. Drizzle the whole thing with honey mustard made with sir Kensington mustard.

  118. Paleo chicken and waffles. Chicken coated in tapioca starch and shredded coconut fried in coconut oil. Chicken is placed on a waffle made with almond flour. Everything drizzled with honey mustard made with sir Kensington mustard!

  119. I would use the spicy brown mustard to make the dressing for a super awesome avocado tomato salad. The salad is a generous amount of diced avocado and tomato, some diced onion, a little bit of garlic, cilantro, as much diced jalapeno as you can take (we like it HOT!), salt&pepper to taste. The dressing is a Tbsp or two of the spicy brown mustard, a plop of honey, the juice of a lemon, and olive oil ( whisked in little by little until the taste is yummy). Once the dressing is optimal tastiness pour it over the diced veggies and GENTLY stir so the avocado keeps it shape. Chill and enjoy all summer long 🙂

  120. well, my instincts with mustard are always eating it with liver pate, sardines, hot dogs, and throwing it in remoulade sauce…. BUT!!! if i had to be creative with mustard, i’d probably make a mustard casserole of some sort with salmon. i love mustard sauce on salmon and i could throw in some mushrooms, zucchini noodles, garlic, and make a mustard coconut milk sauce. i’m actually surprised i came up with that haha i would make this dinner WHILE wearing a lovely mustard mask on my face. i heard the seeds are very exfoliating.

  121. Courtney Floyd

    Brussel sprouts with sauteed bacon and dijon mustard, topped with a fried egg or two over easy. Yum! There you have my favorite breakfast!

  122. since i’m all for easy-peasy, i would toss some of this fabulous mustard in with some balsamic and chicken breasts in the crockpot for a 6 hour cook!

  123. Definitely would add this to my Paleo deviled eggs recipe… as well as to any of the mayo recipes. OOO and use it when I roast asparagus.. just drizzle some diluted with olive oil over and now you have a spicy mustard dressing to cook your veggies in!

  124. I would keep it simple and let the mustard shine.

    Start by grinding up Pistachios and set aside.
    Take the mustard and brush it on a salmon filet and then crust the salmon with the Pistachio and bake until medium.

    mmm… simple, but amazing!

  125. I most definitely would be getting some of that dijon on some pork! Mmm, possibly a honey mustard glaze on pork tenderloin!

  126. I would make a spinach salad topped with a warm bacon Dijon mustard dressing, with bacon wrapped asparagus on the side. Bring on the Bacon! Or an egg scramble with veggies and cheese with Dijon mustard. Or maybe a veggie smoothie with a squirt of mustard like a bloody Mary. Yup, need this so I can get to cooking. You bring out my creative side

  127. YUM! Those look amazing! I’m down for anything honey mustard.

    Mustard is my go to condiment. I’m thinking some sort of savory crepe with sausage and a mustard sauce would be on point. Like a breakfast hot dog 🙂

  128. I would make the ultimate charcuterie platter! Homemade liver pate, cured bacon shoulder, pickled vegetables, and all the different kinds of mustards to try! (with a side of wine, obviously)

  129. Misty Blue Gomez

    I would make a spicy brown mustard-honey glazed cedar plank salmon with a mustard collard green. NOM. I cannot wait to try!

  130. I would make BBQ sauce from “Cheap, Fast, Good!” by Beverly Mills and Alicea Ross. It is not a Paleo cookbook at all but the ideas and especially getting dinner on the table in 20 minutes or less ROCKS!. And to find a ketchup and a mustard without extra, unnecessary stuff in it makes the job of feeding a family so much easier. Thanks,

  131. The spicy brown would be a must add to paleo deviled eggs as well as jazzing up homemade salad dressing

  132. I would let the mustard shine.

    Start by chopping Pistachios in the foodprocessor then brush the mustard on to a Salmon Filet and coat the salmon with the Pistachio. Bake until medium.

    Simple, but amazing flavor!

  133. I’m thinking a shredded beef roast with a spicy mustard glaze and a honey dijon sweet potato salad would be delicious with Sir Kensington’s new mustards.

  134. Mustard is sweet. Not sweet like in taste, sweet as in awesome. Though it can be sweet if you mix it with honey. I like my mustard spicy not sweet. I digress. I love to make mustard BBQ sauce and would use Sir Kensington’s dijon for it. You cook up a couple of slices of chopped bacon add a chopped small onion, 1/2 cup mustard. Add honey, ketchup (I like using my Well Fed homemade ketchup), cumin, chili powder and apple cider vinegar. Bring them to a boil, simmer and let it thicken. Voila- Mustard BBQ Sauce.

    PS if you spread mustard on plates and put them around your garden, it keeps certain animals out of your veggies!

  135. I totally love mustard so besides making yummy salad dressings and just dipping different types of veggie fries in it, I’d whip up my grilled sweet potato hash with grilled onions, poblanos, jalapenos and bacon with a creamy mustard vinaigrette. Add a dippy egg on top and I’ll be good to go! =)

  136. My answer isn’t super creative, but my husband and I are venturing into the paleo world and are trying to get rid of our super processed crap. Currently, we don’t have any good mayo or mustard options that are paleo friendly. This could be a good starting point! My hubby is a great cook and is always so sweet and cooks me yummy food! 🙂

  137. Melissa Merritt

    Oh my, this is great. I was planning on making my own Ketchup for the first time, but if I win this, then I don’t have to bother with it. I would love to have these.

  138. Juli introduced me to sir Kensington products and I drive 20 min to nearest whole foods to buy them. I love mustard!! I would use the mustard as a sauce to spice up some crab cakes or make a mean paleo sandwich. Can’t wait to try!!

  139. I would do balsamic and Dijon mustard reduction and caramelize some onions in it then put on top of bacon wrapped chicken that had been grilled:) and some sweet potato fries on the side with sir Kensington ketchup:) Yum

  140. I would add some spicy brown mustard (and obviously the mayo!) to some deviled eggs as an easy appetizer. Top with some prosciutto…mmmm

  141. I would make spicy mustard salmon cakes and sit them on top of zucchini fritters. Top the salmon cakes with some avocado and down the hatch they go!

  142. I would mix the mayo and spicy brown mustard, spread it on slices of gluten free bread, cover with parmesan cheese, then broil it!

  143. I would take inspiration from the pretzel on the bottle and go German! German food loves a spicy mustard.

    I’d jazz up some tangy fermented sauerkraut with thinly sliced apples, caraway seeds and Sir Kensington’s spicy brown mustard. This will satisfy spicy, sweet, and sour all in one bite! I’d serve that over some smokey keilbasa, either grilled or braised in cider. Yum!

  144. I just made a recipe from the well fed cookbook of coconut curry chicken. I’m thinking Sir Kensington’s mustards would go great in the sauce which is just coconut milk, cinnamon, cumin, ginger, and chili powder. I think adding in SK would give the chicken some awesome flavor if it was marinated in it before! So many options! I also love the idea of making some kind of a pork marinade with the mustard, such as chili powder, cumin, turmeric, ginger powder, and sea salt then adding that with the SK mustard and making a rub. Maybe do that in the crockpot for a 3-5 pound pork shoulder for 7-8 hours….OMG that would be good! I’d make it into pulled pork sandwiches using plantain bread from Purely Twins….that would keep the whole thing totally paleo! I need this mustard in my life!!!

  145. I would recreate one of my dad’s recipes… season and grill a chicken breast, top it with honey mustard, sautéed mushrooms, and a couple of slices of bacon. And realistically, I’d melt a slice of Swiss cheese over it.

  146. A tasty version of fish and chips! Dredge some cod in an egg/Sir Kensington’s mustard mixture, dip in coconut flour, shallow pan fry until crispy. Pair with some sweet potato chips and Sir Kensington’s ketchup on the side!

  147. I would take thin chicken breasts, spread mustard on top, place asperagus on top of mustard. Roll it up, wrap the breast in prosciutto. Place in ghee’d up crockpot for 2-3 hrs on low. Easy. Yummy with #sirkessingtons!

  148. It is an absolute necessity that I try the Sir’s mustard. And then I will make this meal along with it. I would be the dummy that would purchase it just because of the packaging. I am a graphic designer, so this already looks yummy to me. I might even eat the freaking label. You’ve already taken the turd out of mus…turd.

  149. I would make a cashew encrusted halibut!

    I would use crushed cashews with honey, sir kensingtons mustard, and rosemary as my batter.

    Then I would dip the halibut in an egg wash and roll in the batter. I would pan fry it in a cast iron skillet with coconut oil.

    Lastly, I would serve it with an arugula, beet, and goat cheese salad topped mustard vinaigrette (mustard, white vinegar, honey, salt/pepper, minced garlic, extra virgin olive oil)

    YUM! 🙂

  150. Spicy crab cakes with the spicy brown mustard!
    crab, mustard, peppers, onions, bacon, and coconut flour – YUM!

  151. I have a mustard OBSESSED man to cook for daily and really want to try these products! I would make a cauliflower-crust pizza with mustard sauce, sauerkraut, onion, and sausage!

  152. There are so many things I would do with it! But first I would make some honey mustard salad dressing to go with the lettuce from my garden!

  153. I would make a parfait layering it with homemade turkey meatloaf, roasted garlic cauliflower mash and glaze it with some honey mustard!

  154. I don’t like mushrooms, but I would if it was: bacon mushrooms with spicy brown mustard vinaigrette.
    Chop up bacon, fry it up, reserve the grease to saute mushrooms and onions (and any other veg!), add bacon back in. Sauce would be spicy brown mustard vinaigrette. Sprinkle with sesame seeds (for a little more crunch). Serve over steak/hamburger/chicken/etc.

  155. I’d dip my homemade sweet potato chips in the mustard (yes, I’m weird okay?) and probably make an amplified chicken salad too.

  156. I am a huge mustard fan! I use it in almost every meal these days! With Sir Kensington’s mustard I would use it to make some baked breaded shrimp for dinner! I think I would use the mustard as a binding and roll the shrimp in some almond meal and coconut flour and some coconut flakes then bake them off ending with a little pan fry yum, yum, yum 🙂

  157. As a dessert using SK mustard, I would make a chocolate molten lava cake with a center of liquified chocolate and a thick, creamy honey mustard filling. Then I would top it with some sort of fruit like peaches, cherries, berries, etc.

  158. I would first gobble this filet down, then I would work on a spicy mustard chicken breasts. With spicy greens beans.

  159. I would use add the mustard to curry powder, honey, coconut oil, coconut milk and chicken breasts. You mix it all up and BAM – super easy curry chicken! Drool!

    I’d use the grainy mustard mixed with pureed plums and maple syrup and apples and serve that alongside pan-fried pork chops for a delicious meal. Drool x2!

  160. I would create a primal version of what I like to call pretzel nachos! Bake up some salty, to-die-for soft pretzels, throw some bacon and melty cheese on top, then slather those babies with some spicy mustard. THEN DEVOUR ALL OF IT.