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.
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
Ingredients
- 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)
Instructions
- Preheat oven to 375 degrees.
- 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.
- Sprinkle garlic powder, salt and pepper on the tops and bottoms of each filet mignon.
- 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.
- While the meat is in the oven, mix together mustard, honey, and orange juice.
- Top cooked filet mignon with goat cheese then pour sauce over each filet.
- Do not eat the toothpicks. That may be uncomfortable.
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You May Also Like:
Simple Skirt Steak with Romesco Sauce
Steak Fajita Loaded Sweet Potatoes
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honey mustard chicken!!
Oh yummy!! I do not think this brand has hit good ol Montana yet.. shocking haha Be fun to try something new 🙂
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
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!
Pulled pork with a tangy mustard sauce!
I would def use it with Brussels sprouts & bacon!
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.
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!
I would make potato salad! I love mustard potato salad and I would just love to give some new flavors a try!
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.