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 tried to be creative but who doesn’t love a nice and simple turkey sandwich (on paleo bread of course) with a dijon mustard and mayo combo?! YUM!
Honey Mustard Vegetable Stir Fry
1 medium bell pepper, 1 handful of pea pods, 14 oz veggies (cauliflower, broccoli and carrots), 1 Tbs olive oil, 2 Tbs spicy brown Kensington mustard, 2 Tbs honey.
Saute veggies 5 mins. Mix the honey and mustard together and drizzle over veggies.
I would make Honey mustard glazed beef skewers with a goat cheese sauce and sprinkled with candied bacon. Heaven.
Oh… So many things come to mind for these mustards! The Dijon is perfect for balsamic dressings for salads, chicken or grilled veggie lettuce cups/wraps with some coconut aminos, perfect slathered on grilled/BBQ’d bone-in pork chops, rubbed into pork tenderloin with thick cut grilled onion rings, spread onto a salmon filet stuffed with thin sliced sauteed red onion and strawberries and also, rubbed over tri-tip with Himalayan pink salt to slow cook on the BBQ. The Spicy Mustard would be great on the pork tenderloin and tri-tip, as well. It would be a perfect complement to burgers and homemade sausages. I would add it to ground beef and ground lamb to make meatballs, I’d add it to a little melting Kerrygold, coconut aminos and and toss over some spinach with hard boiled egg slices and crumbled bacon. I would also marinate some bacon strips in the Spicy Mustard for a kick to breakfast. Spread along some asparagus spears to be wrapped in prosciutto and grilled. Add fresh thyme and rosemary to infuse into the Spicy Mustard and dip thin rolled slices of ham, roasted turkey or roast beef for a snack. Add a big spoonful to my avocado devilled eggs & bacon for some extra flavor. I might even be so bold to make a savory cupcake by taking out the sweet elements and adding the mustard and various spices, like smoked paprika, turmeric and a touch of curry to an almond flour based cake and using whipped egg whites to near meringue and a sort of zabaione and pasture butter and coconut oil for richness, moisture and a lighter texture. I’m coming up with all sorts of ideas…
Egg salad wraps using dinosaur kale as the delivery sustem. I am now accustom to having hard boiled eggs on hand for quickie snacks . Make chunky egg chops with a little Trader Joe’s healthy 8 salad mix, heirloom cherry tomatoes, bomb mustard (star ingredient) and voilas!
Yes, please.
I would definitely take Sir Kensingtons spicy brown mustard and add it to homemade Bloody Mary mix. San Marzano tomatoes, garlic, black pepper, a little fresh horseradish, and the mustard of course!
Dijon Whiskey glazed chicken!!!!!!!!!!!!!!
forgot the recipe sorry! 2 dozen whole chicken wings, tips left on
Kosher salt and freshly ground pepper
3/4 cup honey
1/4 cup whiskey
1/4 cup plus 2 tablespoons Dijon mustard
2 tablespoons turbinado sugar
2 tablespoons finely grated lime zest (from 2 limes)
1 1/2 tablespoons New Mexico or ancho chile powder
Preheat the oven to 450°. Arrange the wings in a single layer on 2 rimmed baking sheets and season with salt and pepper. Roast for about 40 minutes, until crisp, golden and cooked through.
In a small saucepan, whisk the honey with the whiskey and bring to a simmer over moderately high heat. Off the heat, whisk in the mustard.
In a bowl, mix the sugar with the zest, chile powder and 1 1/2 teaspoons of salt.
Transfer the wings to a large bowl. Pour the sauce on top and toss to coat. Transfer the wings to a platter, sprinkle with some of the spiced sugar and serve. (Use any remaining spiced sugar to season roast chicken or pork.)
I have heard you talk about these products, but I have never tried. I would love to try and come up with a new delish recipe.
I would add the mustard to my JP Tuna Salad. JP Tuna Salad currently consists of a little homemade paleo mayo, lots of horseradish, chopped jalapeño or pepperocini, sweet peppers, celery and any other fresh veggies I have on hand. I have included tomato, pecans, avocado…anything yummy and colorful. Mustard would be another great addition!