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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With Sir Kensington’s spicy brown mustard I would make the following:
2 lbs of flank steak cut and pounded flat into about 6-8 quarter inch by 4 inch wide filets. Generously spread Sir Kensington’s spicy brown mustard over each filet. Place sliced yellow onions, 1-2 slices of uncured bacon (I love bacon so would use two) and sliced Bubbies pickle spears over filet and roll-up and secure with toothpicks. Salt and pepper rolled filets. Sear rolled filets in ghee or coconut oil on medium heat until well browned. Add 32 oz of beef stock and 2 bay leaves to pan and simmer for 60 minutes. Remove filets and add enough Arrowroot starch to sauce to thicken to a gravy consistency. Replace filet roll-ups and continue to simmer for another 30 minutes. Serve over roasted garlic cauliflower mash.
Would serve 6-8 (or 3-4 in my family!) My version of beef rouladen. Yum!
I love dipping my hardboiled eggs in mustard….kind of like deviled eggs…or I’m weird, not sure lol. But I love dijon mustard and this stuff looks DELICIOUS
I would use a combination of the mustards with the mayo to form the base of a dressing for a sweet potato and yam salad, finished with bacon and green onions.
this recipe looks amaaaazing! i have heard so many good things about sir kensington’s, i would love to get some to try!
Mmm… mustard/garlic/thyme mustard sauce on top of broiled salmon would be awfully yummy!!!
Hhhhhhhhhhhhhhhhhhhhhhhhhhh this looks so good T.T I’ve never made filet mignon ~.~ hmm now that I think of it I don’t think I’ve ever eaten it either. I’m always really worried about over cooking it or something but I’ll have to try this out.
I would make a chorizo hot dog with lettuce bun with crinkled fried onions and def top with Sir Kensington’s mustard with a side of sweet potato fries and some SK-infused deviled eggs.
Pork tenderloin grilled and lathered with mustard!
I love a good mustard vinaigrette with my salads or maybe as a glaze to some salmon! Yum! I love Sir Kensingtons!
I make burger salads all the time – with lettuce, tomatoes, onions, pickles, fries and top it off with a juicy burger and maybe some cheese, oh and bacon too, definitely bacon! Then drizzle ketchup and Sir Kensington’s mustard all over that deliciousness!