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.
_______________
You May Also Like:
Simple Skirt Steak with Romesco Sauce
Steak Fajita Loaded Sweet Potatoes
_______________
Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!
I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!
Paleo pretzel snacks with cashew cheese and the honey mustard would divine!
I would mix the dijon mustard with brown sugar and maybe a pinch of cayenne into a paste then rub it onto thick cut bacon, bake it until crisp and use that bacon on EVERYTHING
thinking a marinade /thick dressing for some roasted chicken + sweet potatoes.
thanks, ps. now I’m starving 😉
I know this seems super lame and uncreative but my FAVORITE FAVORITE snack is taking smoked deer sausage that my dad makes (as in he killed/skinned the deer, made the sausage, and smoked it all by himself) throw it in the skillet/BBQ pit for a bit, then dip it in mustard. I LOVE the combo of flavors. Smokey, savory, and then the mustard comes in like BOOM.
… I’m crazy for getting that excited about deer sausage and mustard as a dipping sauce but hey, you asked 😛
Plan to smoke some pork shoulder and use the mustard to make a South Carolina BBQ sauce for it. Roasted Brussel Sprouts with bacon and spicy mustard to pair with it.
I see that pretzel on the mustard label and now I REALLY want to dip a giant, grain free soft pretzel into that mustard!! I would 100% come up with a grain free pretzel recipe just for this mustard!
This sounds amazing!! I would make chicken salad with the Dijon mustard with dried cranberries and sliced almonds:) with the spicy brown mustard I would make a steak Diane paleo version sauce over zucchini noodles!!
I love mustard mixed into the meat of my burgers. Definitely not the most creative recipe, but I’d love to try adding the spicy brown mustard to a burger topped with carmelized onions and avocado (maybe some sun dried tomatoes) and wrapping it up in a lettuce wrap. That always hits the spot!
I have loved Sir Kensington’s since they graced my Whole Foods mayo shelf about a year ago. Soooo so good. I love making quick lunches/snacks with ham,swiss, and tons of arugala or other lettuce. Pairing it with the mayo was good, but now with SK’s dijon and brown mustards?!!! whaaaaaat, they are going to be so good!!! Arugala, smoked ham and a slice of raw swiss with a smear of SK’s dijon mustard sounds like a dream. Especially when I’m in a bind for time!!!
Definitely pork tenderloin!