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 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!
I would mix the mayo and spicy brown mustard, spread it on slices of gluten free bread, cover with parmesan cheese, then broil it!
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!
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!!!
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.
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!
Wow! another awesome prize! Love mustard!
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!
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.
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! 🙂
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