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 am often made fun of the way I eat mustard with everything, and am considering moving out west to have access to schtuff like Sir Kensington’s in my local stores. In addition to putting mustard on all of the things, like fries, or cold cut lettuce wraps, and even pickles (no judging here) my favorite is Mustard and Honey Bacon Wrapped Chicken Breasts. Mix up the mustard (any of those flavors will be perfect) honey and apple cider vinegar to make a sauce, dip the bacon wrapped chicken, bake, add more mustard, and devour.
I’d make some paleo crab cakes (using sir kensington’s mayo and mustard, egg yolks, yellow onion, hot sauce, tarragon, old bay and crabmeat) and put them over a bed of lettuce (or into a lettuce wrap) and spice up some sir kensington’s mustard with a jalapeno and marry the two together!
My mom makes a homemade mustard balsamic dressing for every salad we eat ever – oil, balsamic vinegar, fresh chopped or crushed spices, salt and pepper, and dijon mustard! shake in your blender bottle (how easy!) and eat on salad. and with meat. and sweet potatoes. the list goes on!
I’d make some kind of killer egg salad.
Hmmm, I’d make a brined pork loin with apple cider vinegar, a little honey, some mustard seeds, thyme, salt & peppercorns and bay leaves. After brining, I’d grill it and serve with a Maple Syrup-Dijon mustard glaze. Oh, or maybe a shrimp-stuffed avocado with a Dijon mustard vinaigrette. Or maybe a spinach salad with a warm bacon-mustard vinaigrette. Oh, the possibilities are endless …! WooHoo!!
YUM! I would make my signature ham marinade using Sir Kennsington’s spicy brown mustard. Here’s a listing of ingredients for the ham marrinade: fresh orange juice, Sir Kennsington’s spicy brown mustard, dark molasses, horseradish, ground allspice, and cayenne. Let the ham swim and be happy in this mixture for 24 hours! So good!
I’m thinking smear it on a pork roast and throw it in the slow-cooker….
Definitely a must for Deviled Eggs!!!
I have recently discovered a love for turnips. I am envisioning a turnip-turkey burger that is a mix of shredded turnips, ground turkey, and Sir Kensignton’s spicy brown mustard. *drooling*
I would marinate my chicken in it. The dijon with honey and then sautee onions and broccoli with the chicken.
YUM! I WANT!!!!!
and I would probably eat it with homemade plantain chips 🙂 or sweet potato fries dipped in the mayo or ketchup.
Totally going to whole foods this weekend to buy it