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 first gobble this filet down, then I would work on a spicy mustard chicken breasts. With spicy greens beans.
I would use add the mustard to curry powder, honey, coconut oil, coconut milk and chicken breasts. You mix it all up and BAM – super easy curry chicken! Drool!
I’d use the grainy mustard mixed with pureed plums and maple syrup and apples and serve that alongside pan-fried pork chops for a delicious meal. Drool x2!
I would create a primal version of what I like to call pretzel nachos! Bake up some salty, to-die-for soft pretzels, throw some bacon and melty cheese on top, then slather those babies with some spicy mustard. THEN DEVOUR ALL OF IT.
Honey-mustard coated ahi tuna steak with brussel sprout chips. Yeah buddy…
ZIPPY CARROT CAKE: I would add a couple tablespoons of Sir Kensington’s mustard to carrot cake (paleo of course) with chopped walnuts and golden raisins for the perfect amount of zest!
P.S.: I love your recipes, Juli!!!
I would have to make honey dijon BACON. So simple – just coat the bacon with honey and jijon and bake on a cooling sheet with a pan underneath.
Would love the mustard for grilling: pork tenderloin, steaks, … tossing with veg for grilling on the bbq
My husband’s family are German, and so we make our own bratwurst at home because the sausages at the store are just not authentic enough! We’d try out the mustard on our homemade brats 🙂
A thick cut pork chop seared in ghee slathered with a mixture of the spicy brown mustard and maple syrup!
Oh, I would love to make some grilled salmon crusted in mustard.