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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Anything I can make that reminds me of my childhood is a winner, and my favorite food back then was homemade Mac and Cheese. Surprisingly, my Mother’s secret ingredient was, wait for it………Mustard!
My new comfort food has been Cheesy Mashed Cauliflower, but it hasn’t been the same. Now, maybe it can be, by adding some of Sir Kensingtons!
I would have to mess around with the recipe to perfect it, but fairly simple ingredients:
Cauliflower, heavy cream, cheese of choice, salt, pepper, garlic, cayenne pepper, and mustard!
I know it isn’t strictly Paleo….I’m Primal myself, but I can’t stay away from good cheese 🙂
Here is what would go down:
Chicken hearts would be marinated in a mixture of spicy brown mustard, fig butter, balsamic vinegar and coconut milk (let’s also throw in cardamom, turmeric, cracked black pepper, smoked paprika and sage for good measure). The chicken hearts would then be roasted in a rotisserie until reaching crispy, tender offal perfection.
BUT THEN: A dipping sauce of spicy brown mustard cut with a little olive oil, lemon juice and garlic aioli would accompany these little beauties.
Lezbehonestthough: I don’t have a rotisserie. I just have dreams 😉
Dijon is a must have ingredient in a good macaroni and cheese recipe. Make it dairy free by using pureed cauliflower and almond mike, or go all the way with cream and a mix of old cheddar and gruyere.
I love spices!
Marinade pineapple in mustard and grill it, then grind up to use as a chutney.
Or make a honey mustard trail mix with cashews and figs!
I would make homemade mayo with both mustards! the spicy brown in a blackberry sauce you could dip homemade chicken nuggs in, or in a creamy sauce for spaghetti squash!
Two things:
1. use it to make a glaze and pour it over pulled pork. 2. add it to tuna for a zesty tuna melt. great.. Now I’m hungry.
I would probably make some awesome tuna salad!
I would coat a pork loin in the mustard and cook.
Wow so my whole comment just deleted when I went to press go. Ugghhh. So ill attempt to remember everything I had… Luckily I love mustard enough to retype this thing on my phone lol I put mustard on darn near everything but a couple more creative recipes I’m thinking are…
1. Paleo pizza with a honey mustard sauce topped with goat cheese, arugula, and blueberries (not strict paleo)
2. Paleo chocolate stout ice cream with a Dijon caramel sauce and a paleo Olive oil cake
3. A (chocolate?) Dijon paleo cupcake with maple and candied bacon icing
4. A Dijon maple ice cream with candied pork
5. Paleo pancakes with pulled pork and maple Dijon sauce
Or perhaps a play off Italian mustard fruits with some plums and a honey Dijon sauce? Oh man now you’ve got me going, mustard on the brain… I think dinners about to be pork with a cranberry Dijon chutney