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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One of my favorite dishes I’ve ever made was a hodgepodge cold salad of things from my garden – roasted golden beets, green beans and red onions with a balsamic mustard dressing. It was soo good!
Last night I just made an AHMAZING Pecan and Coconut crusted pork tenderloin! Absolutely delish but it need alittle something more to add some oomph to it. I would use the Kensington dijon to use it as a thickening base and add some amazing flavor before cooking it in the oven. Can you imagine the smells. I am drooling now. Great all over my outfit. Drool stain.
SPICY CUBAN PORK “SANDWICH” … Cuban sammies are my favorite! I’d take your Cuban Pork Burger recipe and jazz it up with some ham, pickles, LOADS of mustard (I love mustard!) and maybe a slice of good cheese 😉 YUM! Thanks for all the giveaways this week! 🙂
These are awesome! I’ve never heard of them but will be trying them for sure! I’d make my favorite chicken salad (roasted, chopped chicken mixed with mayo and honey, add in some red grapes and walnuts and top with blue cheese.) I also love spicy mustard with thick-cut rosemary sweet potato fries. YUM!
I would make honey mustard cakes!!! I have a little man and things need to be easy to carry and eat on the go! Yum yum!!!
Mustard is awesome! There is this delicious meal that uses chicken, bacon, mushrooms and shallots and is drizzled with a sauce that consists of dijon mustard, raw honey, cococut oil and lemon juice. It is super simple and so yummy!
I would use it to make crab cakes. Or in developing a BBQ for meats.
I love making big batches of chicken salad to eat throughout the week, and I recently made one with spices to mimic the taste of ranch dressing. I’d love to use Sir Kensington’s as a base instead of making my own mayo! I’d whip up some ranch-y chicken salad, put it on top of cucumber slices, top it with sliced almonds, and BAM! fancy appetizers!
I would make a creamed-mustard spinach sweet potato hash with ground meat! Mmm 🙂 I absolutely love mustard…I seriously will put a scoop or two on a piece of lettuce and call it a snack.
Dijon is a kitchen staple!
I can’t wait to try this product from your reviews and I can’t find it in my Whole Foods yet :/!
+ lemon juice = baked chicken
+ balsamic = rack of lamb
Or the easiest is to just spread it onto salmon and bake! My 4 yr old will eat all of the above so they are on serious rotation in my house!