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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1 lb Chicken tender
4 Tbsp Sir Kensington Mustard
1 Tbsp Honey
1 Cup Raw Macadamia Nuts, food processed finely but not into “flour”
1/2 C shredded coconut, food processed just slightly
Preheat over 350
Mix Mustard and Honey. Coat Chicken fully
Mix together macadamia nuts and coconut.
Dip chicken into nut mixture to coat.
Bake 350 for approx 25 minutes or until done.
Taste awesome!
I would definitely be dunking a paleo hot dog in a grain free bun in that mustard. mmm
probably some delicious wings with mustard!
I love a spicy mustard on my salmon!
Pumpkin-seed and mustard crusted swaii.
I would make some Keilbasa cabbage leaf sammies with real deal fermenting saur kraut, grilled onions & shrooms, all covered with this tasty ass mustard
I made some BBQ sauce the other day with the Sir Kensignton’s Spicy Kethcup and Dijon Mustard and it was the bomb! I served it with PaleoImg’s Pulled Pork and Carmelized Plaintain recipe.
BBQ Sauce:
2 TB olive oil in pan
4 TB diced onion (sautee down)
1/2 Cup Spicy Ketchup
1/4 Cup Dijon Mustard
About an 1/8 Cup of Bragg’s Apple Cider Vinegar
Smidge of Local Honey
Salt
Pepper
Cook down until sauce is the consistency you like
Then Puree
Add to the PaleoOmg’s pulled pork
Send me a Thank You Note 🙂
Oven roasted brussel sprouts with bacon and spicy mustard!
Oh man, those sauces look good! I need some in my kitchen! I think I would use the mustard to make a simple roast chicken, with a very yummy mustard rub. 🙂
OMG I just made it..
I would use it for my mustard pork loin cops
Pan sear the pork chops, place in oven to finish,
use drippings and combine mustard and heavy cream to make a gravy, pour over pork chops and serve