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 wrap salmon fillets around stuffing – mustard mixed with asparagus, mashed parsnips and goat cheese (not totally paleo, so sue me!), tie them into little rolls, brush the outside with the brown mustard (OMG) and cook on the BBQ with some sweet potato discs, which I would then dip in the spicy mayo.
I would use it with some homemade paleo mayonnaise and lemon juice and make a crunchy broccoli salad.
A savory muffin sounds interesting. Maybe I would do a mustard, basil, bacon, and artichoke muffin…or maybe a souffle. Sir Kensington’s products sound very yummy!
I would make a salmon with skin on crisped up and use Sir Kensington Dijon Mustard and Add some dill – black pepper – warm it up and use as a nice sauce over Salmon.
I would make your honey mustard plantain chicken salad! It’s a go-to for me! I know it would be so much better with good quality mustard & not French’s or Great Value!
I would put it on chicken thighs and wrap with bacon.
I’ve avoided making paleo chicken tender or fried chicken type recipes because they always end up being kind of bland but I would cover chicken pieces in this mustard before dredging in herbed almond floor, crushed pecans, or even sesame seeds for an Asian twist!
I would make Mock potato salad with the mustard to give it a kick … oh and of course add some bacon in their too!
I would make a kick butt tuna/avocado salad with the Sir Kensington Mayonnaise!
Mhh…. Their mayo is amazing, can’t wait to try the mustard!! I would spiralize some sweet potato and regular potato, make, them into buns, and either make some crock pot pulled pork (probably civilized caveman’s recipe) or some grassfed ground beef and crispy bacon on top. Mix some of the spicy brown mustard with a bit of honey, and some garlic or ginger powder and top the meat. Top with red onion. OMG, my mouth wont stop watering! Can’t wait!