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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Savory protein pancakes. Add maple pork sausage to the pancakes, top with a maple and SK mustard drizzle, goat cheese, and a little fresh basil. Sounds like something Snooze would concoct, eh?!
My friend and I used to make this weird tuna concoction when we were younger and needed a snack on a boring summer day. I would spice it with the Dijon mustard: 1 can tuna, some shredded cheese (I know not totally paleo, don’t freak out), Dijon mustard, red wine vinegar, and some olive oil. Mix together and enjoy.
Ok first of all, bacon wrapped anything is awesome, but that looks freaking amazingly delicious.
Recipe time! I make this Sriracha-lemon-mayo covered salmon, but I think adding some of the new spicy brown mustard to it would really kick it up a notch – the spicier the better amiright?
Fancy deviled eggs!
TO DIP SWEET POTATO FRIES IN!!!!!! MAYO AND KETCHUP look soooo delicious.
Yum! Have been wanting to try these products since following you! Looks DELISH!
Thinking of making something delicious with the spicy mustard, as I love everything SPICY! 🙂 Spicy mustard chicken thighs with lots of black pepper. Or maybe some spicy deviled eggs. Or I could even create a wonderful spicy, honey mustard dipping sauces for any delicious items I felt like dipping! Mmmm. The possibilities are ENDLESS!
Thank you! 🙂
I would mix it with tuna to make tuna salad! Add in some avocado, dried cranberries, sunflower seeds and grapes. Delicious! Even better wrapped in butter lettuce.
Ok, this is what I’m gonna do –
1. Make ground turkey meatballs with chopped pineapple, cumin, chili powder.
2. Then I’m going to marinate said meatballs in a Juli-inspired honey mustard sauce (Sir Kensington Dijon, raw honey, OJ from a fresh squeezed orange)
3. Stick ’em in the oven for a bit.
4. Meanwhile, I’ll overcook some Trader Joe’s uncured black forest bacon (the BEST) and mold them into a “bacon bowl” which is a bowl made out of bacon …
5. Mix some more Juli-inspired honey mustard sauce with some Jasmine Sushi Rice and dump into the cooled bacon bowl
6. Top off with a bunch of ground turkey, honey mustard sopping meatballs. YUM!
Thanks for a shot at the giveaway 🙂
I would use the brown mustard as a dipping sauce for brittany angells pretzels!!
Or maybe try to make a beer cheese!
First thing that comes to mind: grain-free, spinach and parmesan stuffed pretzel for the spicy mustard! YUM.