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’m pregnant, and mustard has been my number one craving. I’d just go at it straight out of the jar with a spoon.
I would pair the mustard with salmon, lemon juice and fresh cilantro.
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.
I would make Chicken and Pineapple Skewers! This is one I would use as a guide line but make it Paleo.
http://www.foodnetwork.com/recipes/tyler-florence/chicken-and-pineapple-skewers-recipe.html.
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!
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 🙂
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.
Brussel sprouts with sauteed bacon and dijon mustard, topped with a fried egg or two over easy. Yum! There you have my favorite breakfast!
I would try anything, I am new to cooking Paleo. No to mention I have never won a contest lol.
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!