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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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!
I would love to try this!
I would use the mustard to make mustard carrots (carrots with a mustard glaze) YUMMO!! or roasted cauliflower with mustard dressing.. 🙂
Way to go Sir Kensington’s – I can not wait to try the mustard and mayonnaise on my lettuce wraps!
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.
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.
I would use it in marinades and salad dressing. Yum!
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
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!
yum! i’m thinking some cauliflower snacks roasted in a mustard-curry sauce 🙂