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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I make a delicious honey maple glaze with the mayo and the mustard! It’s amazing…
I’ll be making the best ever Dijon mustard glazed chicken thighs. Yum!
I would make mustard crusted chicken breast. Season the chicken w/salt & pepper, brush on mustard and grill until done:)
I like a piece of lettuce with some turkey and a big plop of mustard on top for a quick snack!
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.
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.
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!
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 🙂
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…. ♥♡♥
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. 🙂